Slow Roasted Paper Wrapped Leg Of Lamb From Olive Magazine April

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 1/2-3 kg leg of lamb
• 6 garlic cloves (thinly sliced)
• 50 ml olive oil
• 2 lemons, juice of
• 1 large bunch dill (finely chopped)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 4 sprigs oregano (or 1 teaspoon dried)

Recipe

• 1 trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. make incisions all over the with a small sharp knife and push in the garlic slices.
• 2 mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. rub with remaining herbs and spices.
• 3 cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. secure with string. marinate in the fridge overnight or for at least 1 hour.
• 4 remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
• 5 place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
• 6 remove from over and rest for 30 minutes before carving serving with cooking juices.