Spiced Roast Lamb

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • ½ leg of new season’s lamb, about 1 kg (2 lbs
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon each ground cardamom, cloves, cinnamon, coriander, cumin and black pepper or cayenne


Remove any large chunks of fat, and rub the lamb all over with the olive oil. Massage in the spices, place the meat on a rack and roast for 45 to 60 minutes at 200°C/400°F/gas mark 6. Remove from the oven, and allow to rest before dividing up. I say ‘dividing up’ instead of ‘carving’ because, with a joint like this, I like to separate it along the muscles and give everyone a chunky, juicy piece. It’s a matter of taste, though, and others will prefer to slice the lamb. Green beans are, as always, a good accompaniment, as are flageolets, soaked and then cooked until tender.