The fragrant joint: Mechouia-style leg of lamb

Serves 8

For the dip

• 25g lamb
• 50g butter
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp cumin seeds
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 4 cloves garlic
• 1 tbsp sea salt
• 0 Black pepper

• 2 tbsp cumin seeds
• 2 tbsp crushed sea salt
• 1 pinch ground cinnamon

Step 1
Preheat the oven to 150C/300F/gas mark 2.

Step 2
Line a large roasting tin with nonstick baking paper.

Step 3
Using a sharp knife, carefully make deep incisions all over the lamb leg so that it can absorb as much of the marinade flavouring as possible.

Step 4
Put the butter into a small bowl, add the dry spices, thyme and crushed garlic and blend thoroughly until the mixture forms a paste.

Step 5
Rub this paste all over the leg of lamb, pushing it into the incisions.

Step 6
Put the lamb leg on to the prepared roasting tin and roast for 5 hours, basting the lamb with its juices every 20–30 minutes or so to ensure it stays moist and hydrated.

Step 7
Once cooked, remove the lamb from the oven, cover it with kitchen foil and allow the meat to rest for 15 minutes.

Step 8
Meanwhile, make the dipping salt.

Step 9
Put the cumin seeds in a dry frying pan over a medium-high heat and toast, shaking the pan now and then, until they release an aroma, then grind with a pestle and mortar.

Step 10
Combine the ground cumin seeds with the sea salt and cinnamon and put the mix in a small dish for dipping the meat into.

Step 11
Serve the rested lamb leg on a platter.