Ingredients

• 1 x Butterflied leg lamb - around 1.5k

• Olive oil

• For the Marinade

• 3 x Teaspoons pomegranate molasses - see comment

• 2 x Teaspoons ground sumac - see comment

• 2 x Teaspoons dried Mediterranean oregano leaves

• 1 x Teaspoon ground cumin

• 1 x Teaspoon dried rosemary leaves

• 1 x Teaspoon cinnamon

• 1 x Tablepoon brown sugar

• Red wine vinegar - add for balance if needed

• Olive oil

• 3 x Cloves garlic - finely crushed

• 1 x Tablespoon lemon juice

• Black pepper and salt to your taste and diet

• To Buy the spices for this recipe go to: SPICES

Preparation

In a bowl mix all the marinade ingredients together and stir to give a slightly runny paste. add a little more olive oil if needed.

Butterfied Lamb

Pat dry then carefully brown the lamb on both sides then liberally rub in the marinade paste on both sides of the lamb and tie so you have a parcel shape. Refrigerate for at least 30 minutes.

Next bring the lamb back to room temperature then place in a baking dish in a preheated oven at 180c for about 2 hours (depnding on the size of the lamb) until the lamb is starting to fall apart.

Important: Add the olive oil to provide the runniness so you can spread the marinade both sides of the lamb.

Only use dried Mediterranean Oregano. The Mexican Oregano will add a harshness to the marinade.

Comments: The Pomegranate Molasses and the Moroccan native Sumac are totally natural The Pomegrants Molasses is simply concentrated Pomegranate juice. The taste is a wonderfully citrusy tart flavour. Perfect in a marinade with the sugar providing flavour balance, if needed.