Mediterranean Fire Roasted Lamb | Shropshire Lad

‪@shropshirelad8036‬ Slow cooked leg of lamb over a Kadai... see the full recipe below 🔥 Ingredients 10 garlic cloves 1 small bunch of fresh rosemary 1 tbsp black peppercorns 1 tbsp salt 150g sun-dried tomatoes in a jar with oil 1 whole leg of lamb, approx. 2.5kg Method: Put the garlic, rosemary, peppercorns and salt into a mortar and grind to a paste with the pestle. Add the sun-dried tomatoes along with 50ml of their oil and grind everything together to a roughly textured marinade. To prepare the leg of lamb for cooking, score all over the joint in a diamond formation using a sharp knife to allow the fat to render. Rub the marinade deep into the scores on the fat and all over the meat. Leave to rest for at least 30 minutes. You can also prepare the meat the day before. Hang the lamb over the fire using the Cooking Tripod and chain. Leave to cook slowly for about 5 hours. A medium-cooked joint should have an internal temperature of 60°C but cook for a little longer if you prefer it well done.