In case my family or friends are wondering who Aunty Soss is, well, she’s not actually my aunty or any other kind of relative but that of Anna Hansen’s whose recipe I adopted and adapted Andaluz style.
I hope Aunty Soss is not unhappy with this.
Make a marinade of:
100g Greek yoghurt
Big glug olive oil
Juice and zest of a small lemon
1 tbs toasted and ground cumin seeds
1 tsp hot smoked paprika
2 fat garlic cloves, crushed and chopped
Sprinkle of sea salt
A good grind of fresh black peppercorns
2 bay leaves
Big pinch chilli flakes
A couple of sprigs of rosemary
Make slits with a sharp knife into the flesh of a leg of lamb (1kg in my case)
Now, with or without latex gloves rub the marinade all over the meat and into the slits then place into a glass or ceramic dish, cover and refrigerate (longer the better but at least several hours).
If you haven’t prepared this the day before then whip it out of the fridge anyway when you are ready and bring it up to room temperature.
Meanwhile, preheat the oven to 220°C | 200° F (fan) | Gas 7.
Chop a carrot, onion, pepper and celery stick into large pieces and place in a roasting pan making a bed for the lamb to sit on. You can also add a few bay leaves and some whole garlic cloves (unpeeled) to the bed.
Pour a big glug of white wine over the lamb and also add some water.
Place the pan into the oven and roast for 20 minutes before turning down the oven to 180°C|160°C (fan) roasting for up to an hour depending how pink you want it. Baste from time to time.
Once the lamb is cooked to your preferred doneness, remove it to a warm plate and cover with foil allowing it to rest for 10 minutes or so.
Place the pan with the cooked bed of vegetables and juices over a medium heat skimming off any excess fat. Sir frequently.
Slice the lamb and serve with crispy roast potatoes and garlicky collard greens. Drizzle with the pan juices.
Goes extremely with Rioja. Cheers Anna and Aunty Soss!