• Carole J Martin

Maison Pebe Slow Roasted Sumac Lamb Leg

Maison Pebe Slow Roasted Sumac Lamb Leg


· 2 Kg bone in leg of lamb

· 8 cloves of fresh garlic, split in half

· Small handful of rosemary

· 2 tablespoons sumac

· 2 tablespoons Maldon salt

· 2 tablespoons fresh cracked black pepper

· 4 tablespoons Date Molasses

Serves 4 (with leftovers)


Heat oven to 180 degrees, using a sharp knife, poke slits into the lam and insert the garlic. Using a pastry brush, brush the date molasses onto the lamb. In a pestle and mortar lightly grind the sumac and sea salt sprinkle on to the lamb and rub in.

Insert small rosemary bunches into the slits with the garlic. Wrap the lamb in foil and put directly onto the wire rack in the oven with a tray underneath. Roast for approximately 2.5 hours.

Drain off the juices into a saucepan for the gravy.

After 2.5 hours, remove the foil and roast for a further 20 minutes to crisp up the outside of the lamb.

Leave to stand for 10 minutes and then carve.

Then pour on those juices

This can be served with either roast potatoes and roasted vegetables or with couscous and a yoghurt and mint dressing.

Simple and tasty

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