Slow-roasted spiced lamb with tomatoes
- 1 leg lamb, about 2.5kg
- 1 level tsp paprika
- 2 level tsp ground cumin
- 1 tsp ground coriander
- 3 cloves garlic, crushed
- 2 tbsp tomato purée
- 1 tbsp olive oil, plus extra for greasing
- 350g cherry tomatoes on the vine
- 1 tbsp clear honey
Pre-heat the oven to 160C/140C Fan/Gas 3. Make small, deep cuts all over the lamb with the point of a sharp knife. Mix together the paprika, cumin, coriander, garlic, tomato purée and 1 tbsp olive oil to make a paste. Spread over the lamb, rubbing it into the cuts.
Grease the bottom of a roasting tin with oil. Put the lamb in and cover loosely with foil. Cook for 2 hours.
Remove the foil and drain any juices from the roasting tin. Arrange the tomatoes around the joint, drizzle the meat with the honey and cook, uncovered, for 30 minutes. Keep an eye on it to check the honey isn't burning.