Lebanese 12 Spice Blend 100g

LEBANESE 12 SPICE BLEND

PERFECT ALL PURPOSE SEASONING BLEND

USE FOR;

SLOW COOKED LAMB (SEE RECIPE BELOW)

ROAST CHICKEN

SPRINKLE OVER ROASTED POTATOES

IN A MARINADE WITH LEMON FOR FISH

ADD TO OLIVE OIL AND BRUSH ON PITA BREAD

STIR INTO VEGETABLE SOUPS OR BRAISES

ADD TO YOGHURT WITH FRESH MINT AND LEMONFOR TOFU OR TEMPEH MARINADE

Lebanese spiced lamb

50g Lebanese 12 spice blend 

2 tbsp. fresh ginger, peeled and grated

3 garlic cloves, peeled and crushed

¾ cup chopped coriander, stems and leaves included

4 tablespoons fresh lemon juice

½ cup rice bran oil

1 leg of lamb, on the bone- 2kg

¾ tsp sea salt 

In a medium bowl mix together 50g  spice rub, ginger, garlic, coriander, lemon juice, salt and oil,

Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, use your hands to massage the meat. Turn the lamb fat-side up, cover and rest for 3 hours on the bench or in the fridge overnight.

Heat oven to 175C. Place the lamb in the oven. After 30 minutes of roasting add 1 cup of boiling water to the pan. Use this liquid to baste the meat every hour or so. (Add more water as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with foil to prevent the spices from burning. Roast for 2 1/2 hours, or until the meat is completely tender. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

  Serve with pita, yoghurt and salad