Roast Leg of Lamb with Spicy Topping 

• 1 leg of lamb approx. 2 ½kgs
• Salt and freshly-ground black pepper

Spice Mixture

• 1 tablesp. ground turmeric
• 1 tablesp. ground cumin
• Half teasp. chilli flakes
• 1 teasp. cayenne
• 1 teasp. ground ginger
• Half teasp. cinnamon
• 1 lemon, rind and juice
• 1 tablesp. honey
• 1 tablesp chopped ginger

A day ahead if possible, mix the spice mixture and rub over the lamb, leave in the fridge overnight.

Heat the oven to Gas Mark 5, 190°C (375°F).

Remove the lamb from the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin, season, then place, uncovered, in the oven and roast for 1¼ hours. The lamb will be cooked medium at this stage. Remove from the oven, wrap loosely in foil and allow to rest for 15 minutes before carving.

Roast some potatoes and red onions alongside the lamb for the last 50 minutes.  Steam a mixture of green vegetables such as beans, mange tout and asparagus.  Season with a little salt and black pepper and stir through a little softened butter.  

Other options

Use the same topping on butterflied leg of lamb or butterflied new season shoulder of lamb and barbecue for 40 minutes.