Spiced Leg of Lamb - Ziegler and Brown

Ingredients

• 2½ kg leg of lamb
• 6 garlic cloves
• 2 large fennel bulbs, trimmed and cut into quarters
• 1 large brown onion, peeled and sliced into 1 cm rings
• 8 thyme sprigs
• 500 ml (2 cups) beef stock or chicken stock
• Middle Eastern Spice Paste
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 3 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 1½ teaspoons sea salt
• ¼ teaspoon cayenne pepper
• 2 teaspoons dried mint
• 6 garlic cloves, finely chopped
• 80 ml lemon juice
• Oil (enough to form a paste)