SPICED LAMB with LEMON
Bruise cardamom pods and extract seeds. Toss in a hot pan with coriander and fennel seeds for 2 minutes until fragrant.
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Cooking tools:
- Mortar and pestle
- Grill
- Microplane
- Oven
- Skillet
- Baking sheet
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Plate
Ingredients
- 8 cardamom pods
- 1 T coriander seeds
- 1 T fennel seeds
- 1 t ground cinnamon
- Salt
- pepper
- Grated zest of 1 lemon + 2 extra lemons quartered lengthways and pips removed
- 4 large garlic cloves
- 180 mls extra virgin olive oil
- 1x1.5 kg boneless leg of lamb (butterflied)
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