By Darina Allen
Josie gives a description in the book of how to do a poacher’s roast, but you can do it in your own kitchen.
3kg (6lb 11oz) leg of lamb with knuckle
For the mechoui:
20g (¾ oz) mint leaves, chopped
4 tablesp freshly squeezed lemon juice
4 tablesp Olive oil
2 cloves garlic, crushed
2 tablesp ground coriander
2 teasp ground cumin
2 teasp paprika
1 teasp cayenne
Prepare the mechoui by mixing ingredients together in a bowl. Rub the marinade over the leg of lamb. Place the meat in a plastic container and leave to marinate for 24 hours in the refrigerator. Preheat oven to 180C/350F/gas 4. Sprinkle lamb with salt and roast for 15-17 minutes per 500g (1lb).