Ingredients:-

• 1 x 350-400g (12-14oz) lean mini lamb leg or shoulder roasting joint
• 450g/1lb new potatoes, quartered
• 2 medium onions, peeled and cut into wedges
• 6 small garlic cloves
• 20ml/4tsp oil
• 3 fresh bay leaves, torn

For the Warm Spice Mix:

• 5ml/1tsp cumin powder
• 5ml/1tsp turmeric
• 10ml/2tsp ground coriander
• Salt and freshly milled black pepper
• Juice and zest of 1 small orange

Method:-

• Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
• Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
• To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.
• Place the joint on a chopping board and make several slits over the surface then brush with the spice mix all over.
• Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.
• Serve with the potatoes and seasonal vegetables