- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the lamb and put it in a snug roasting tin. Pat the meat dry with kitchen paper. Set aside.
- 2.
Tip 1 tbsp coriander seeds into a dry frying pan and toast over a medium heat for 2-3 mins till aromatic and popping. Tip into a pestle and mortar and crush as finely as you can. No pestle and mortar? Use a small bowl and the end of a rolling pin or a jam jar.
- 3.
Stir 1 tbsp cumin, 1 tsp cinnamon and a pinch of chilli powder (it’s spicy, so use as much or as little as you prefer) into the crushed coriander. Add a pinch of salt.
- 4.
Peel and crush or grate the garlic cloves and add them to the spices. Grate in the lemon zest and squeeze in the juice from 1 lemon half. Add 1 tbsp olive oil and stir to make a paste. Rub it into the lamb, making sure you cover it all over. Leave for 30 mins to marinate if you have time.
- 5.
Roast the lamb for 25 mins, or till it has a golden crust. Take out of the tin, cover the tin with a double layer of foil and return the tin to the oven. Lower the heat to 160°C/Fan 140°C/Gas 3 and roast the lamb for 3 hrs.
- 6.
Remove the tin from the oven. Carefully unwrap the lamb (be careful to keep your fingers safe from any steam that escapes). Transfer the meat to a board and loosely cover with foil. Rest for 45 mins to 1 hr before serving with the juices from the tin spooned over the top.
- 7.
- 8.