- Lamb leg
- 1 butter portion
- 1 coriander ground sachet
- 1 cumin ground sachet
- 1 sweet paprika sachet
- 1 radish bunch
- 1 cucumber
- 2 dutch cream potatoes
- 1 garlic clove
- 1 mint bunch
Pantry staples: Cooking oil, salt
Allergens: Dairy, garlic
Chef's note: If you have a bit more time up your sleeve, you can slow cook the lamb at 140C for 3 hours.
1. Prepare the ingredients
Preheat the oven to 200C fan forced. Wash the vegetables. Bring the butter to room temperature. Crush, grate or finely chop the garlic. Thinly slice the cucumber into rounds. Thinly slice the radish into rounds. Peel and roughly chop the potatoes. Roughly chop or pick the mint leaves.
2. Make the spiced butter
Place the softened butter, ground coriander, sweet paprika, ¾ of the garlic and a good pinch of salt in a bowl. Mix to combine.
3. Make the cumin salt
Combine the cumin and 1 teaspoon of salt in a bowl.
4. Boil the potatoes
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes or until the edges soften. Strain through a sieve. Return the potatoes to the pot, add a splash of oil, a pinch of salt and mix well. The edges of the potato should break a little.
5. Roast the potatoes
Place the potatoes onto a lined baking tray and roast in the preheated oven for 25 minutes or until crisp, turning halfway. Sprinkle the potatoes with a little cumin salt.
6. Cook the lamb
Meanwhile, spread the spiced butter over the lamb and place onto a lined baking tray. Roast in the preheated oven for 25 minutes or until lamb is cooked to your liking. Slice just before serving.
7. Make the salad
Combine the radish, cucumber, mint leaves and remaining garlic in a bowl with a pinch of salt.
8. To serve
Divide the lamb, potatoes and salad between serving plates. Serve with the remaining cumin salt.