Simple roast leg of lamb with earthy spice rub

Method

1. Toast the whole spices in a hot dry pan until starting to brown (up to 2 minutes). Leave to cool, then put in a grinder or pestle and mortar with the mushrooms and grind to a powder. Stir in the turmeric and salt.

2. Rub the spice blend all over the lamb, then cover and put in the fridge to marinate for at least a few hours (preferably overnight).

3. Heat the oven to 180°C/ 160°C fan/gas 4. Put a large frying pan over a high heat. Once smoking hot, add the oil, then the lamb, skin-side down. Cook until golden and caramelised all over (about 5 minutes on each side). Put the meat in a baking dish and cook for 25 minutes for medium rare or 35 minutes for medium. On a meat thermometer, the centre of the lamb should read 65-75°C depending on how pink you like it.

4. Rest the lamb in a warm place for 10 minutes, then carve and garnish with fresh thyme.