I made a feast for Easter. We ate garlic-parmesan potatoes, honey-whiskey carrots, barbecue-grilled veggies, homemade bread, a fall-apart leg of lamb, and a couple of salads. I barbecued the lamb on very high heat, mainly to brown the surfaces but also to give it a smoky taste. I did this a day in advance, and I would recommend giving yourself a similar head start. If you’re the last minute type, just start early morning on serving day. The size of the leg does not really matter, but you’ll have to reduce the cooking time a bit if you don’t have a whole leg to, say, 6-7 hours. You’ll know it’s finished when it comes straight off the bone.
You can use this Cajun Spice Mix.
• 1 leg of lamb
• 1 teaspoon hot smoked paprika
• 2 onions, roughly chopped
• 2 cups tomatoes, crushed
• 2 cups red wine
• couple pinches of salt
• 3 tablespoons dijon mustard
• 2 tablespoons oil
• 4 garlic cloves, finely chopped
• 4 sprigs thyme, leaves only
• 1 tablespoon cajun spices
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
Pre-heat the oven to 225°F.
Rub your leg of lamb with some oil, salt and paprika.
Grill it on the barbecue on all surfaces (or in a pan if you have one large enough), and make sure the grill is really hot.
Put the wine, onions, and tomatoes in a large roasting pan. Add the leg of lamb.
Mix all of the spice rub ingredients together.
Brush the lamb with the mustard, and rub the spices on the surface.
Cover and cook in the oven for 7 to 8 hours. Take it out a couple of times and baste it with the juices so that it doesn’t dry out.
Reserve the meat.
For the sauce, strain the liquid and reduce it by half on medium-high heat. Skim away the fat during reduction.