*SERVES 6-8 | PREPARATION 30 MINUTES | COOKING 1 HOUR 30 MINUTES
125ml olive oil
2 tsp sumac
1 tsp smoked paprika
Juice of 1 lemon
2 organic garlic cloves, crushed
1 tbsp soft brown sugar
2 sprigs spinneysFOOD Rosemary Leaves, picked
2 tbsp spinneysFOOD Organic Balsamic Vinegar of Modena
2.4kg spinneysFOOD Australian Organic Leg of Lamb
2 heads of organic garlic, halved
3 medium organic brown onions, quartered
spinneysFOOD Salt and Black Pepper to taste
1 Preheat the oven to 180°C, gas mark 4. 2 In a small bowl whisk together the olive oil, sumac, smoked paprika, lemon juice, crushed garlic, brown sugar, rosemary leaves and balsamic vinegar – season with salt and pepper. 3 Using a small sharp knife score the leg of lamb slightly. 4 Place the lamb in a rimmed baking tray along with the garlic bulbs cut in half and the peeled, quartered onions. Drizzle the garlic and onion with olive oil and season with salt and pepper. 5 Brush the leg of lamb generously with the oil mixture. 6 Roast the lamb for about an hour brushing with the oil mixture every 15 minutes. 7 Test the internal temperature of the thickest part of the meat with a meat thermometer after an hour, the meat should be between 55-60°C for medium. 8 Let the lamb rest for about 20 minutes before serving.