Ingredients: 1 leg lamb, about 5 lbs Marinade: 2 garlic cloves – peel and crush with salt 1 tbsp sea salt flakes 1 tbsp cumin seed 1 pinch sweet paprika 1 tbsp thyme leaves 2 tbsp olive oil ¼ lb melted unsalted butter 2½ fl oz each of red wine and light vegetable stock 1 pint of lamb stock Method: Preheat the oven to 160 degrees Celsius Add the garlic cloves to a mortar, crush with a little sea salt and then the spices and thyme, gradually whisk in the olive oil to form a … [Read more...]