Ghana Cumin Roast Lamb

Ingredients:

2 pounds (1 kg) leg of lamb with most fat trimmed off

4 or 5 cups hot cooked spinach

1 tablespoon garlic salt

2 large sweet potatoes or yams, peeled or unpeeled

4 or 5 cups hot cooked corn kernels

5 tablespoons sesame oil

3 floury potatoes (such as russet), peeled or unpeeled

Marinade:

4 tablespoons ground cumin

Gravy:

2 teaspoons cornstarch mixed with 2 tablespoons cold water

Cooking Instructions:

Thoroughly rinse the leg of lamb under cold water and dry it with paper towels. Lay it in a roasting pan. Make 3 to 4 deep cuts in each side of the lamb. To make the marinade, combine all the ingredients in a small bowl and mix well. Insert some of it in the cuts of the lamb, and spoon the rest all over the leg of lmab. Preheat the oven to 425 F/220 C. Bake for 30 minutes, then lower the heat and bake at 350F/180C for another hour, or until the meat is tender and cooked. Wash all the potatoes, and cut each sweet potato into 3 portions and each potato into 2 portions. Lay the potatoes flat with the white sides up and sprinkle with salt to help brown. Arrange the sweet potatoes and potatoes alongside the meat for the last hour of cooking. When the meat and potatoes are ready, transfer them to a platter. Prepare the gravy by placing the pan on the stovetop over medium heat and stirring the cornstarch mixture into the juices. Thin as desired with boiling water. Slice the meat, and serve it with the potatoes, steamed spinach, corn, and gravy.

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