Ingredients:

• ü  5 kg of bone-in Lamb Leg

• ü  Couple of star anise

• ü  1tsp of Fennel seeds

• ü  1tsp of Cumin seeds

• ü  1tsp of Coriander seeds

• ü  1tsp of brown Mustard seeds

• ü  2-3 stems of Rosemary - chopped

• ü  1tbsp of Crapes - chopped

• ü  4-5 Anchovy fillet - chopped

• ü  3-4 Garlic cloves

• ü  ½ cup of Olive oil

• ü  One large onion cut into quarters

• ü  1 large carrot cut into 1-inch pieces

• ü  4 potatoes cut into quarters

• ü  1 cup of Chicken stock

Instructions:

• ü  Trim off the extra fat from the meat

• ü  Lightly pan fry all the herb seeds to enhance the flavor and aroma and grind them to powder

• ü  Mix Rosemary, Anchovy, Crapes, herb powder, minced Garlics and olive oil and make a paste

• ü  Rub the meat with the rub

• ü  Lay all vegies on top of rack in roasting pan and place the lamb on top of the veggies

• ü  Pour Chicken stock into the pan (be careful not to reach the veggies)

• ü  Pre heat the oven to 220C, place the roasting pan in the oven for for 15, then reduce the temperature and cook for 2 hrs. in 140C

I typically place the while lamb on wooden cutting board and served on the dinning table and so everyone can cut themselves. Veggies from pan served separately on a large bowl. Our family prefer mustard based sauce.