Slow-Roasted Lamb with Cumin and Paprika

1. 1

   Preheat oven to 350F.

2. 2

   In lamb roast or leg, cut slits into meat.

3. 3

   Make sure as much fat has been removed, as possible.

4. 4

   Mix butter, garlic, spices, and 1/4 teaspoon salt in a bowl until smooth paste is formed.

5. 5

   Rub paste all over the lamb, pushing it into the slits.

6. 6

   In a deep baking dish, put the lamb, bone down.

7. 7

   Pour in about 1 cup of beef, lamb or vegetable broth to keep the meat moist.

8. 8

   Cover.

9. 9

   Bake for 3 hours, basting about every 30 minutes.

10. 10

    Basting makes the meat tender and full of flavour.

11. 11

    When done, carve the lamb into chunky pieces.

12. 12

    Mix with cumin with 1/4 teaspoon salt.

13. 13

    Serve cumin-salt mixture as a side.

* Per serving · 4 servings · Values may vary.

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