Slow-roasted Middle Eastern-style lamb leg

Lamb

1	Leg of lamb
3 cm	Fresh ginger, crushed
3 cloves	Garlic, crushed
1 bunch	Fresh coriander, chopped
1	Lemon, rind and juice
4 Tbsp	Olive oil
2 cups	Water

Spice mix

2 tsp	Black pepper
1 tsp	Ground cloves
2 tsp	Ground cumin
1 tsp	Fennel seeds
1 tsp	Ground cinnamon
1 Tbsp	Paprika
1 tsp	Salt

Salad and sauce

2	Lebanese cucumber
1 cup	Plain unsweetened yoghurt
1 tsp	Flaky sea salt
1 cup	Mint leaves
2 tsp	Sumac powder
120 g	Tomatoes, chopped
20 g	Tomato paste
20 g	Harissa paste
1 Tbsp	Olive oil

Directions

1. Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.
2. Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in. 
3. Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.
4. Preheat the oven to 150C.
5. Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender. 
6. Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing. 
7. Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Cucumber, mint and yoghurt salad

1. Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt. 
2. Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Tomato and harissa sauce

Combine the chopped tomatoes, tomato paste, harissa paste, tablespoon of olive oil and salt.