Roast leg of lamb 'aunty Soss's way' with spiced parsnips, carrots and crispy roast potatoes
by Anna Hansen

Ingredients

Fresh Meat

  • 2.5kg leg of lamb

Fruit & Vegetables

  • 1 carrot
  • 1 celery stick
  • 1 onion
  • 5 garlic cloves
  • 1 lemon, juice only
  • 3 garlic cloves, chopped
  • 12 medium potatoes, peeled
  • 6 garlic cloves, sliced
  • 6 carrots, sweet, quartered lengthways
  • 6 parsnips, quartered lengthways, cores removed if woody

Beverages

  • 250ml of white wine

Dairy

  • 200g of natural yoghurt

Oils & Vinegars

  • 80ml of olive oil
  • vegetable oil
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of extra virgin olive oil

Delicatessen

  • 1 1/2 tsp preserved lemon, finely grated

Salad & Fresh Herbs

  • 1 tbsp of thyme, chopped
  • 1 piece of fresh ginger, thumb sized, finely chopped

Spices & Dried Herbs

  • 3 tsp cumin seeds, toasted then ground
  • 1 tsp sweet smoked paprika
  • 1 tsp dried chilli flakes
  • 2 tsp Urfa chilli flakes
  • 1/2 green chilli, chopped
  • 1/2 tsp ground turmeric
  • 1 handful of curry leaves, fresh

Store Cupboard

  • 3 tsp salt
  • 1 tsp black pepper
  • 2 tsp rosemary, chopped
  • sea salt
  • black pepper
  • 1 tsp black mustard seeds

Speciality Ingredients

  • 1 1/2 tsp nigella seeds