Instructions: Preheat oven to 325

Trim fell and fat from leg of lamb. (The fell is is what gives lamb its strong taste. It is important to remove it as thoroughly as possible). Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap.

In a small iron skillet, saute the cumin seeds, peppercorns, orregano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder.

Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat). The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed.

While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler for about 5 min. per side or until tender.

To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles.

Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat.

Note: Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sit at room temperature for 4 hours before cooking.

Lamb 1

Julia Childs method of butterflying the leg is best in my opinion.

Simply butterfly it and place in a dish or glass roasting pan to marinate with lots of garlic, some ginger, rosemary, little soy sauce. Let sit for at least 2 hours. Broil it or grill it until pink - about 15 - 20 minutes.

Let sit for 10 minutes after cooking before slicing.

Lamb 2

Make slits in the lamb and insert slivers of garlic and fresh rosemary Rub the lamb all over with lemon juice and olive oil (I use my hands).

I leave the lamb overnight in my (very cool) kitchen. You should probably put it in the fridge.

On Sunday morning, I get up, rush around and realise I am late for church. At 10.30 I wrap the lamb loosly in foil and sit it in a roasting tray. I put it in the oven, light the oven and set it to 150deg.C. Then I run out the door. At about 12.45 I walk back through the door to the gorgeous smell of cooking lamb. I unwrap it and replace it in the over for as long as the potatoes and veg take to cook. When the veg are done, the lamb is juicy, falling of the bone tender and wonderful to eat. It is not remotely pink, though - pink lamb is a treat I save for restaurants.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.