Ingredients

Method

• 1.5 kg free-range leg of lamb
For the spice paste:
• 1 t salt
• 4 garlic cloves, crushed
• 2 T Woolworths preserved lemon, chopped
• 4 T olive oil
• 1 T sumac
• 1 T smoked chilli flakes
• 4 T harissa paste
For the fennel salsa:
• 30 g Italian parsley, chopped
• 12 capers
• 1 garlic clove, chopped
• 12 green olives, pitted
• 2 tomatoes, chopped
• 1 chilli, chopped
• 3 T lemon juice
• 1 fennel bulb, chopped
• salt, to taste

Method

Ingredients

1.  Make small incisions into the lamb using the tip of a sharp knife.

2. To make the spice paste, place all the ingredients into a pestle and mortar and grind to form a paste. Rub the paste over the lamb. Wrap in clingwrap and marinate at room temperature for 1½ hours.

3. Preheat the oven to 180°C. Place the lamb in a roasting pan and roast for 1¾ hours, basting with the pan juices. Rest, loosely covered with foil, for 20 minutes.

4. To make the salsa, mix all the ingredients except the salt, then season to taste. Serve with the lamb.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana