Ingredients

• 1.75kg/4 lb leg of lamb

• 60ml/4 tbsp extra virgin olive oil

• 30ml/2 tbsp ground cumin

• 4-6 garlic cloves, crushed

• salt and ground black pepper

• toasted almond and raisin rice, to serve

• fresh coriander sprigs and lemon wedges, to garnish

Serves 4

Method:

1. To butterfly the lamb, cut away the meat from the bone using a small sharp knife. Remove any excess fat and the thin, parchment-like membrane. Bat out the meat with rolling pin to an even thickness, then prick the fleshy side of the lamb well with the tip of knife.

2. In a bowl, mix together the olive oil, cumin and garlic and season with pepper. Spoon the mixture all over the lamb, then rub it well into the crevices. Cover the bowl and leave the lamb to marinate.

3. Preheat the oven to 200G. Spread the lamb, skin-side down, on a rack in a roasting tin. Season with salt and roast for45-60 minutes, until crusty brown on the outside but still pink the the centre.

4. Remove the lamb from the oven and leave it to rest for about 10 minutes. Cut into diagonal slices and serve with the toasted almond and raisin rice. Garnish with the fresh coriander sprigs and lemon wedges.