Dirty Kitchen Secrets

Mix all the spices and salt together and rub it all over the lamb. With the point of a knife make small slits all over the meat. Take half of the garlic and push a piece of garlic and mint leaf into each cut. In a deep bowl large enough to hold the lamb, mix the oil and wine with 1 grated onion. Dice the onion, smash and peel the garlic and chop the remainder of the mint. Add the lamb, chopped onions, garlic and mint all to the bowl and mix. Let sit overnight or 2.

When ready pop into the oven and cook 40 minutes for every kilo. When it’s done, pull out and let sit for 5-10 minutes then carve and serve. If you wish you can remove the juices and use to make a gravy and add harrissa paste.