Ingredients
- ⅓ cup (80 ml) olive oil
- 4 cloves garlic, crushed
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cinnamon
- 2 teaspoons paprika
- 2 teaspoons finely grated lemon rind
- ¼ cup (60 ml) lemon juice
- 1.5 kg boned shoulder of lamb, trimmed
- 8 small brown onions, halved
- olive oil, extra
- 2 bay leaves
Method
1. Place the oil, garlic, cayenne, cumin, coriander, cinnamon, paprika, lemon rind and lemon juice in a bowl. Season and stir until smooth.
2. Place the lamb in a large dish, pour the spice mixture over the top and rub into the lamb with your hands. Cover and refrigerate overnight, turning occasionally.
3. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Return the lamb to room temperature, then roll up and tie with kitchen string to keep its shape while cooking.
4. Place the onions in a large roasting tin and sprinkle lightly with olive oil. Put the lamb on top of the onions. Pour 1½ cups (375ml) water into the base of the roasting tin and add the bay leaves. Place in the oven and cook for 1 hour 20 minutes, adding water to the dish occasionally so that it doesn't evaporate completely. The lamb will be quite rare, so increase the cooking time for 10–15 minutes if you prefer it well done. Remove from the oven, cover and leave to rest for 15 minutes before carving. Serve with the onions. Make a gravy from the pan juices, if desired.
