- 1 deboned Leg of Lamb
- 1 x tsp Cumin
- 1 x tsp Fennel Seeds
- 1 x tsp Garam Marsala
- 1 x Tbsp Paprika
- 2 x Tbsp Sumac
- 1 Chilli (to taste)
- 2 x Garlic Cloves
- 5 Tbsp Olive Oil
- 2 Red Onions
- 500ml Wine
- 200ml Water
- 2-3 sprigs Rosemary
- Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
- Chop the chilli and crush the garlic.
- Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chilli, garlic, olive oil and the dry spices.
- Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.
- Fire up your Cobb to cooking ready using one Cobble Stone. Once it is grey or the Cobble Stone has stopped smoking, put the Grill Grid in place with the Fenced Roast Rack, cover with the Dome and leave to heat for 10 minutes.
- To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water and rosemary before you place the lamb on top. PLEASE NOTE: The moat can only take one cup of liquid at a time, you will need to top up the liquid with the above mixture throughout the cooking period!
- Place the lamb on the Fenced Roast Rack, and close the lid. Do not open often. After 1hr 30 mins, it should be done to just pink for the average deboned leg of lamb but do check after an hour for your own desired ‘doneness’.
- When you remove the lamb from the Cobb, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).
Serving suggestion: Add some baby aubergines around the sides for the entire cooking time, they go beautifully with the lamb.