Ingredients
| 1.3 kg lamb leg, deboned | |
| 1 tablespoon flaky sea salt | |
| 3 preserved lemon quarters | |
| 4 tablespoons honey | |
| 3 tablespoons zaatar spice | |
| 2 tablespoons neutral oil | |
| 2 tablespoons green peppercorns | |
| 1 tablespoon juniper berries | |
| zest from 1 lemon |
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Instructions
| 1. | Heat the oven to 100℃. |
| 2. | Season the lamb with salt on all sides. |
| 3. | Gently remove the lemon flesh from the skin, discarding the flesh. |
| 4. | Coarsely chop the skin and place into a mixing bowl with the honey, zaatar and oil. |
| 5. | Put the peppercorns and juniper berries into a pepper mill and grind into the bowl. Mix to make a wet rub. |
| 6. | Brush the rub on all sides of the lamb leg, place it onto a baking tray and slow roast for 3 hours. |
| 7. | Remove from heat and allow to rest for 30 minutes. Finely grate over lemon zest before serving. |
| 8. | Serve with grilled lemon and seasonal baby vegetables. |
Food styling, recipes & photography David Neville