Mike van de Elzen: Lamb in a bag - The Sunday Session with Francesca Rudkin

Lamb in a bag 

Cook time: 45 minutes 

Prep time: 10 minutes 

Serves: 6

1 leg of lamb, bone out 

2 onions, peeled and diced 

4 cloves garlic, peeled 

2 tsp tumeric 

2 tsp cumin seeds, roasted and crushed 

2 tsp coriander seeds, roasted and crushed 

2 tbsp honey 

2 tbsp sweet chili sauce 

2 tbsp soya sauce 

Juice of 1 lemon

2 tbsp sunflower oil 

1 tsp flaky salt

Optional  

1 can chipotle in adobo sauce'

Preheat your oven to 180*c, fan bake.

Place the lamb leg into a bowl and pour over all the remaining ingredients. Massage marinate into the meat, cover with cling-film and place into the fridge to marinate for as long as you can. Overnight would be awesome!

To cook, take a large oven bag and place the lamb along with the marinate into the bag and then onto a roasting tray and into the middle of the oven.  

Cook for 45 minutes, after this time, remove and allow to rest for at least 20 minutes.

Remove the bones and shred the remaining meat back into the bag with the jucies.  

Serve with soft tortilla, coriander and salsa. 

LISTEN ABOVE

See omnystudio.com/listener for privacy information.