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Spiced roast leg lamb with paprika and ginger crust

Spiced roast leg lamb with paprika and ginger crust comes together with Ginger Powder, Cracked Peppercorns, Mustard Powder, White Wine Vinegar, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1 tsp
• 1 tsp
• 3 tbsp
• 4 tbsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   For the the lamb marinade, combine the spices and moisten with wine vinegar.

2. 2

   Add lamb to the tin with peeled garlic head and baste well with hot oil before and during roasting.

3. 3

   Cook in a preheated oven, 200C/ 400F/ Gas 6, for about 1 ½ hours or until the meat juices run faintly pink when pierced.

4. 4

   Remove lamb from the tin and allow to stand whilst making the gravy.

5. 5

   For the gravy, ring the brown stock, garlic cloves, green chilli, cinnamon stick and coriander seeds to a simmer.

6. 6

   Pour in the ricard stirring well to lift any sediment from the bottom of the tin.

7. 7

   Add the strained spiced stock and bring to a simmer and cook for 10 minutes.

8. 8

   Meanwhile, roast fennel seeds on a heavy griddle or tawa until they darken and set aside.

9. 9

   Mix the butter and flour together and whisk into the boiling gravy to slightly thicken.

10. 10

    Simmer for 3-4 minutes and re-season before serving with the spiced roast lamb.