Crispy Leg of Lamb


3 1/2 lb (1575g) leg of lamb
2 garlic cloves, crushed
1 tsp cumin
1/4 pt (150ml) stock
4 oz (100g) breadcrumbs
salt and pepper


1. Heat oven to 230°C/450°F/Gas 8.
2. Rub lamb with garlic, cumin and seasoning.
3. Put into hot oven and roast for 20 minutes, then pour over stock.
4. Reduce heat to 180°C/350°F/Gas 4 and cook for approx. 1½ hours.
5. Turn off oven, remove lamb and cover joint with breadcrumbs.
6. Return to oven and brown for a further 15 minutes.
7. Serve with roast potatoes, broccoli and glazed onions.

J. Nicolson, Lochs, Lewis