Moroccan Roast Lamb

The small amount of saffron infuses the meat with amazing flavour.

Lamb

50 g	Butter
1 ½ kgs	Leg of lamb (Main)
1 tsp	White pepper
½ tsp	Saffron threads, crushed
1 tsp	Ground cumin
¼ tsp	Ground turmeric
1 Tbsp	Orange, finely grated rind
1 Tbsp	Olive oil

Potatoes

1 Tbsp	Butter, or table spread
6	Potatoes, medium, baking

Directions

1. Preheat oven to 160 degC.
2. Score skin of the lamb as for a ham. With the point of a small sharp knife, make 6-8 slits in the flesh.
3. Combine butter, spices, orange rind and olive oil. Spread mixture over the lamb, pushing it into slits.
4. Place in a roasting pan. Add 1 cup water. Roast for 35 minutes per 500g.
5. Bake potatoes in the oven at the same time. Rub with butter or table spread, then place in the oven for 1 & 1/4 hours.
6. A gravy can be made with pan juices to which a little orange juice has been added.