easter-lamb

🥘 Ingredients

• lemon 2
• garlic cloves 6
• paprika 1 tbsp
• fenugreek seeds ½ tsp
• cumin seed 2 tsp
• mint 25 g
• cilantro 15 g
• olive oil 3 tbsp
• salt 1 ½ tsp
• pepper
• leg of lamb 2-3 kg
• celeriac 800 g
• carrots 5
• head of garlic 2
• white wine 2 cups
• pistachios 40 g
• dried figs 80 g
• parsely 20 g

1. 1

   In food processor put, zest and juice from lemon , garlic cloves , paprika , fenugreek seeds , cumin seed , mint , cilantro , olive oil , salt , and pepper Stab leg of lamb with knife 30x, rub paste, and seal in plastic wrap for 24 hours Brown lamb in oven at 200C for about 30 minutes turning Turn oven to 120C, add 3cm wide celeriac wedges, and carrots cut in half. Add head of garlic cut in half, and white wine to pan, and cover with foil. Cook for 7 hours turning and basting, until internal temperature is 85C. Top with chopped toasted pistachios , diced dried figs , and parsely .