- Prep time:
- 10 minutes
- Cooking time:
- 4 hours
- Resting Time:
- 30 minutes or overnight
- Level of Difficulty:
|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|
The spicy crust will slowly infuse into the lamb while is cooks low and slow. The meat will be wonderfully tender and great comfort food for the colder months.
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.
This recipe is prepared with NEFF’s CircoTherm®. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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.