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
Instead of spicing the lamb, simply season it lightly and rub with olive oil before roasting. Serve with mint sauce, made by pounding
© 1995 Frances Bissell. All rights reserved.