Mimi's roast lamb
1 LEG OF LAMB (ABOUT 3-4KG/6-8LBS)
1 ½ TBSP PALESTINIAN FIVE SPICE
2 TSP SALT
1 TBSP NEUTRAL OIL
Put the leg of lamb in a roasting dish and rub the oil, salt, and Palestinian five spice all over it.
Turn on your broiler, and place the lamb underneath the broiler for about 5 mins, or until you have a nice crisp along the top. Remove from the oven and flip the leg to sear the other side for another 5 mins.
Turn off the broiler and turn your oven to 350ºF/200ºC. Cover the lamb, and let it roast for about 40 min/kg or 20 mins/lb (about 2-3 hours). It should be really tender. If you prefer your lamb medium, cook for 15min/kg (about 7 mins/lb) or until internal temperature is 125ºF.
Serves 8.
Featured product
warm ◦ earthy ◦ savoury
A warm, earthy blend perfect for gamey meats and root vegetables. Cinnamon is the star of the show here, but don't be fooled, this is a savoury blend through and through. Not to be confused with Chinese five spice, this blend was developed by a Gaza native and it's her quintessential (no pun intended!) go-to.
Must try: Mimi's roast lamb. Best ratio IMO is 2 parts spice blend, 1 part salt.
♡ All profits of this blend will be donated to the Palestinian Children's Relief Fund.
55g