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Ingredients
Ingredients
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Instructions
- Bruise cardamom pods and extract seeds. Toss in a hot pan with coriander and fennel seeds for 2 minutes until fragrant.
- Transfer to a mortar and with the cinnamon, 1 tsp each of salt and pepper, grind to a fine powder. Add lemon zest, garlic and olive oil to form a paste.
- Massage paste into the lamb and marinate for 4 hours in the fridge
- Heat oven to 180 C and roast lemons for 1 hour. Remove and set aside.
- Barbecue lamb for 5-6 minutes on each side and then rest for 15 minute
- Slice the lamb, Sprinkle with sea salt and serve with roasted lemons