Ingredients

• 1 x 2kg leg lamb
• 1 tsp ginger powder
• 1 tsp cracked peppercorns
• 1.25ml/¼tsp mild chilli powder
• 1 tsp mustard powder
• 3ml/¾tsp turmeric
• 3 tbsp white wine vinegar
• 2.5ml/½ tsp salt
• 1 whole head of garlic (unpeeled)
• 4 tbsp olive oil
• 350ml/12flloz brown stock
• 3 garlic cloves
• 1 whole green chilli
• 2.5cm/1in cinnamon stick
• 1.25ml/2¼tsp whole coriander seeds
• 2 tsp whole fennel seeds
• 100m/3.5fl oz ricard
• 2 tsp butter
• 2 tsp flour
• salt and freshly ground black pepper
• You will need a large roasting tin for this recipe

Directions

• For the the lamb marinade
• combine the spices and moisten with wine vinegar.
• Rub over the lamb.
• Set aside in a cool place for 3-4 hours.
• Heat oil in a roasting tin until very hot.
• Add lamb to the tin with peeled garlic head and baste well with hot oil before and during roasting.
• Cook in a preheated oven
• 200C/ 400F/ Gas 6
• for about 1 ½ hours or until the meat juices run faintly pink when pierced.
• Continue to baste.
• Remove lamb from the tin and allow to stand whilst making the gravy.
• For the gravy
• ring the brown stock
• garlic cloves
• green chilli
• cinnamon stick and coriander seeds to a simmer.
• Put in the roasting tin that the lamb was in
• over a medium flame.
• Pour in the ricard stirring well to lift any sediment from the bottom of the tin.
• Strain the brown spice stock.
• Add the strained spiced stock and bring to a simmer and cook for 10 minutes.
• Meanwhile
• roast fennel seeds on a heavy griddle or tawa until they darken and set aside.
• Strain gravy into a saucepan pressing well to extract maximum flavour from the garlic.
• Stir the roasted fennel seeds into gravy.
• Mix the butter and flour together and whisk into the boiling gravy to slightly thicken.
• Simmer for 3-4 minutes and re-season before serving with the spiced roast lamb.