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1
Preheat the oven to 140c.Put about 3 stalks of rosemary, a full handful of mint, 1 1/2 tsp cumin, the juice of a lime and a dash of olive oil in a blender and blend to a paste.
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2
Slash the lamb deep about 4 times, through the fat and down to the bone.
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3
Rub it all over with the paste youve made, getting right into the cuts.
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4
Put it in an ovenproof dish or tray and stick it in the oven.
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5
750g took about 2 hours to cook till it was safe to eat and a nice pink in the middle.
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6
I strongly recommend using a meat thermometer.
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7
You want to get it to about 60-65c in the middle.
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8
It keeps cooking as it rests so that should work out whatever the weight.
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9
About half an hour in, pour in a stingy glass of wine, like youd pour for that guy who keeps telling racist jokes, but youre too polite to just kick out.
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10
If it dries out too soon, add a bit more.
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11
Feel free to keep drinking the wine.
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12
About 10 minutes from the end, turn the oven up to about 190c, to crisp up the fat and brown the outside.
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13
Rest the lamb on a plate.
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14
Pour another half glass of wine onto the sticky, slightly burnt, marmitey residue on the bottom of the roasting tray and scrape around it to loosen it up.
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15
Pour this into a saucepan, dilute with a little water or stock and simmer it down on the hob.
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16
Taste it to work out when its done.
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17
While this simmers, chuck the asparagus in a grill pan.
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18
When its slightly charred on both sides, its cooked.
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19
Drizzle a little olive oil on, and season with salt and pepper.
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20
Pull the meat apart with a fork into uneven parts, only carving where necessary, and plate up, spooning over some of the rich, tasty reduction at the end.
