Roasted Lamb

Method

Toast the cumin, coriander, peppercorns and cloves in a dry pan until fragrant, then grind to a fine powder. Mix the ground spices with minced garlic, ginger, oil and salt to form a paste. Rub this marinade thoroughly over the lamb and allow to rest for at least 2 hours or overnight in the refrigerator. Heat a large roasting pan over medium-high heat and sear the lamb on all sides until golden brown. Arrange the sliced onions around the lamb, add water or stock to the pan, then roast in a preheated 180C oven for approximately 1.5 to 2 hours, depending on the thickness of the cut and desired doneness, basting occasionally. Remove from the oven and allow the lamb to rest for 10 minutes before carving, then serve with the pan juices.