Pernil de cordeiro assado

Ingredientes

• 1 leg of lamb – 2 – 2.5kg
• 2 tsp applewood smoked salt
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground black pepper
• good handful of fresh rosemary on the stalk
• 2 whole heads of garlic
• 1 lemon cut in half
• Salt and pepper

Modo de preparo

1. 1

   Pre heat the oven to the highest it will go.

2. 2

   Mix the salt, coriander, cumin and pepper and rub the leg of lamb well with the mix

3. 3

   Cut one head of garlic in half sideways and place at the bottom of a large oven dish with sides along with the 2 lemon halves.

4. 4

   Scatter half the rosemary stalks into the pan and place the lamb on top of this bed of aromatics.

5. 5

   Break the cloves of the other head of garlic and scatter these around and on top of the meat along with the rest of the rosemary.

6. 6

   Seal the whole tray tightly with heavy-duty aluminium foil.

7. 7

   Place in the hot oven and leave for 5 minutes and then reduce the temperature to 170C and leave it to roast for 4 hours. Do not open the meat at all during this period.

8. 8

   After 4 hours remove the lamb from the oven and let it rest for 20 minutes while still tightly covered.

9. 9

   Once the meat has been removed from the pan quickly make a gravy.

10. 10

    Skim of the fat, mash a few of the cooked cloves of garlic and heat with the pan juices and some lamb stock.

11. 11

    Adapted from Jamie Oliver