Long-roasted Leg of Lamb and Fresh Fennel Salad

Time 0:40 Serves4


You will need:

• 1 leg of Welsh lamb
• Olive oil
• 2 tbsp. fennel seeds
• 2 tbsp. whole cumin
• 2 tbsp. coriander seeds
• 1 tsp. black peppercorns
• 1 tbsp. coarse salt
• 1 cucumber
• 1 fennel
• Juice of ½ lemon

Accessories: 3 dl basmati rice



Rub the lamb with olive oil.

Crush the fennel seeds, cumin, coriander seeds and pepper in a mortar and mix salt.

Rub the spice mixture into the meat on both the top and bottom underside.

Put the meat in a roasting pan and cover the dish well with aluminium foil.

Roast the meat for 4 hours at 160 degrees

Fennel salad:

Cut cucumber and fennel into very thin slices and toss with lemon juice and a little olive oil.

Season with salt and pepper.