The spicy crust will slowly infuse into the lamb while it cooks low and slow. The meat will be wonderfully tender and great comfort food for the colder months.
This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Therm®
4 tsp cumin
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp whole or ground caraway seed
½ tsp ground star anise
¼ bunch thyme, chopped or 1 tsp dried thyme
1 tbsp salt
½ tsp pepper
4 tbsp olive oil
2 kg leg of lamb
Mix all of the dried ingredients together with the olive oil and stir until combined.
Rub spice mixture over the lamb and let it marinate overnight if possible or at least 30 minutes before cooking.
Line universal tray with baking paper and place a wire rack on top. Place lamb on the wire rack and put lamb in the oven on shelf level 2. Set the oven to CircoTherm® at 140⁰C and roast for 4 hours.
Remove lamb from the oven and let rest for 20 -30 min before carving.
Resting meat makes carving easier.
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.