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Cinnamon Rubbed Lamb Leg With Cinnamon Bread And Butter Pudding

 
Type of Dish: Main
Serves:
6
Prep Time:
20
Marinating Time:
720
Cooking Time:
150
Primary Ingredient:
Best Suited for: BBQ dinner party, Winter barbie

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

Goes Well With

Ingredients

  • 1
    whole
    Leg Of Lamb
  • 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
  • 1
    cup(s)
    Almonds
    flaked or slivered
  • 3
    tbsp
    Ground Cinnamon
  • 2
    tbsp
    Ground Coriander
  • 2
    tbsp
    Ground Cumin
  • 1
    tbsp
    Garlic Powder
  • 1
    tsp
    Ground Cloves
  • 1
    tbsp
    Black Pepper
    freshly ground
  • 2
    tbsp
    Sea Salt

Directions

  • 1 Mix rub ingredients and rub all but two tablespoons into leg of lamb in a large plastic bag and refrigerate overnight.
  • 2 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.
  • 3 Rest, covered loosely with foil for ten minutes before carving.
  • 4 For the pudding, take a ceramic baking dish about 40 x 30cm and lightly grease it with butter.
  • 5 Lay slices of the fruit bread so the completely cover the base of the dish, overlapping a little.
  • 6 Spread the softened leek over the bread and sprinkle the remaining rub on top. Arrange a second layer of buttered fruit bread on top.
  • 7 Mix the eggs and milk and pour over the bread, making sure it seeps into every corner.
  • 8 Scatter the almonds over the top to cover the pudding.
  • 9 Place beside the lamb for 30-40 minutes, or until the custard is set.
  • 10 Serve a couple of slices of lamb with a generous spoonful of pudding.

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