1-1.5 kg leg of lamb
4 tsp cumin seeds, crushed
2 cloves of garlic, peeled and crushed
3 tbsp lemon oil
The juice of 1 lemon
1 tbsp chopped fresh mint
The day before you serve your roast, stab the lamb all over with the point of a sharp knife. Mix the cumin seeds, garlic, lemon oil, lemon juice and mint together and rub it into the lamb. Season well with salt and pepper, pop the leg into a plastic sealable bag, seal up and put in the fridge.
The next day, take the lamb out of its bag and put it in a roasting tin. Roast in the oven at 230C/has Mark 8 for 20 minutes. After the 20 minutes are up, turn the heat down to 200C/Gas Mark 6 and roast for 15 minutes per 500g. For rare meat cook for 12 minutes per 500g. 25 minutes per 500g for well done. Rest the meat after the required cooking time, covered with foil for 10-20 minutes.
5 big tbsp hummas, preferably homemade
3 tbsp olive oil
1 tbsp lemon juice (optional)
2 small handfuls of pine nuts
Mix the hummus with the oil, the lemon (add a bit extra if you want more zing), and some black pepper. Pour into a flattish bowl. Toast the pine nuts in a dry frying pan and don’t take your eyes off of them – as they might burn. When the pine nuts are toasted, scatter them over the dressing and let people help themselves.