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Frances Bissell

Roast Lamb with Sweet Spices

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 3 best ends of lamb, chined
  • 1 lemon
  • 1 tsp crushed black peppercorns

Method

Trim most of the fat off the lamb joints. Cut the lemon in half, and squeeze the juice over the meat, rubbing it well into the fat. Mix the crushed and ground spices, and sprinkle over the lamb. Split the cinnamon sticks into slivers ½-1 in / 1–2.5

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