Roast Lamb Leg With Preserved Lemon, Honey & Juniper
David Neville
![](https://www.cuisine.co.nz/wp-content/uploads/2023/06/Cuisine-Magazine-David-Neville-Recipe-Roast-lamb-leg-with-preserved-lemon-honey-and-juniper.-754x1024.jpg)
Serves
5Preparation
15 minsCook
3 hrsRest
30 minsIngredients
1.3 kg lamb leg, deboned | |
1 tablespoon flaky sea salt | |
3 preserved lemon quarters | |
4 tablespoons honey | |
3 tablespoons zaatar spice | |
2 tablespoons neutral oil | |
2 tablespoons green peppercorns | |
1 tablespoon juniper berries | |
zest from 1 lemon |
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Instructions
1. | Heat the oven to 100℃. |
2. | Season the lamb with salt on all sides. |
3. | Gently remove the lemon flesh from the skin, discarding the flesh. |
4. | Coarsely chop the skin and place into a mixing bowl with the honey, zaatar and oil. |
5. | Put the peppercorns and juniper berries into a pepper mill and grind into the bowl. Mix to make a wet rub. |
6. | Brush the rub on all sides of the lamb leg, place it onto a baking tray and slow roast for 3 hours. |
7. | Remove from heat and allow to rest for 30 minutes. Finely grate over lemon zest before serving. |
8. | Serve with grilled lemon and seasonal baby vegetables. |
Food styling, recipes & photography David Neville