Preheat the oven to the highest it will go.
Mix the salt, coriander, cumin and pepper and rub the leg of lamb well with the mix
Cut one head of garlic in half sideways and place at the bottom of a large oven dish with sides along with the 2 lemon halves.
Scatter half the rosemary stalks into the pan and place the lamb on top of this bed of aromatics.
Break the cloves of the other head of garlic and scatter these around and on top of the meat along with the rest of the rosemary.
Seal the whole tray tightly with heavy-duty aluminum foil.
Place in the hot oven and leave for 5 minutes and then reduce the temperature to 170°C and leave it to roast for 4 hours. Do not open the meat at all during this period.
After 4 hours remove the lamb from the oven and let it rest for 20 minutes while still tightly covered.
Once the meat has been removed from the pan quickly make a gravy.
Skim of the fat, mash a few of the cooked cloves of garlic and heat with the pan juices and some lamb stock.
Recipe reprinted with permission of Hein Stirred
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