Cinnamon rubbed lamb leg with cinnamon bread and butter pudding

You usually think of cinnamon as a spice for sweet dishes, but it can be an interesting flavour in savoury recipes as well. Here it adds a nice twist to a leg of lamb and turns a humble fruit loaf into a bread and butter pud to go with it

Serves:

6 - 6
Prep Time:

20 min
Marinating Time:

12 hr
Cooking Time:

2 hr 30 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients

Whole

Leg of lamb

Bread and Butter Pudding

10	Slice(s)	Commercial fruit loaf	approx., buttered
2	Whole	Leek(s)	white part only, thinly sliced and softened
6	Whole	Egg
750	Ml	Milk
2/3	Cup(s)	Almonds	flaked or slivered

Rub

3	Tbsp	MasterFoods Ground Cinnamon
2	Tbsp	MasterFoods Ground Coriander
2	Tbsp	MasterFoods Ground Cumin
1	Tbsp	MasterFoods Garlic Powder
1	Tsp	MasterFoods Ground Cloves
1	Tbsp	Black pepper	freshly ground
2	Tbsp	Sea Salt

Directions

Mix rub ingredients and rub all but two tablespoons into leg of lamb in a large plastic bag and refrigerate overnight.

Bring back to room temperature and cook in a baking tray without direct heat under it, on medium heat for two hours with the lid closed.

Rest, covered loosely with foil for ten minutes before carving.

For the pudding, take a ceramic baking dish about 40 x 30cm and lightly grease it with butter.

Lay slices of the fruit bread so the completely cover the base of the dish, overlapping a little.

Spread the softened leek over the bread and sprinkle the remaining rub on top. Arrange a second layer of buttered fruit bread on top.

Mix the eggs and milk and pour over the bread, making sure it seeps into every corner.

Scatter the almonds over the top to cover the pudding.

Place beside the lamb for 30-40 minutes, or until the custard is set.

Serve a couple of slices of lamb with a generous spoonful of pudding.