This is really just a very delicious sauce to make a Sunday joint more exciting. I have put down quantities for a generous amount of sauce as it always seems to be very lavishly used on the meat.
Several hours or the day before you roast it make several incisions in the lamb. Peel the cardamom pods and find several little black seeds inside. Stick these into the incisions in the lamb. Put the lamb on a dish and rub all over with a mixture of the olive oil, lemon juice, salt and black pepper. Leave in a coolish place (not in the fridge). Then pre-heat the oven to Gas 5 (375°F/190°C). Rub a bit more olive oil over the lamb and roast for about 2 hours, basting occasionally (the time may vary according to the size of the leg – I am assuming one weighing
© 1976 Josceline Dimbleby. All rights reserved.