Butterflied Leg of Lamb
125g almonds, roasted and chopped
3 cloves garlic, peeled
1 tsp paprika
2 tbsp cumin and coriander seeds, roasted
½ tsp chopped dried chilli
½ tbsp brown sugar
sea salt and freshly milled pepper
100ml Olivado Extra Virgin Avocado Oil
Grated rind and juice of one lemon
Combine the first 7 ingredients in a food processor and process to an even, fairly fine texture. Add the avocado oil, lemon rind and juice. Evenly rub the mixture over both sides of the prepared leg, then roast (do not sear the lamb prior to cooking).
Place the rubbed leg cut side up, on a rack over a roasting tray. Fan-bake in a pre-heated oven at 190°C for 15 minutes.
Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place for 10-15 minutes before carving.
Adapted with kind permission from the NZ Beef & Lamb web site.