Jewish Middle Eastern spiced Roast Shoulder of Lamb-

Place the oil, garlic, cayenne pepper, cumin, coriander, cinnamon, paprika, lemon rind and lemon juice in a bowl. Season and stir until smooth

Place the lamb into a large dish and pour the spice mixture over the top and rub into the lamb with your hands.

Cover and refrigerate overnight turning occasionally

Preheat the oven 190°C

Remove the lamb from the refrigerator and allow to reach room temperature

Roll up the lamb and tie with kitchen string to keep its shape whilst cooking

Put the onions in a large roasting tin and sprinkle lightly with the olive oil.

Put the lamb on top of the onions

Pour 1 1/2 cups of water into the base of the roasting tin and add the bay leaves

Put into the oven and cook for 1 hour 20 minutes, adding water to the dish occasionally so that it doesn't evaporate completely.

The lamb will be quite rare, so increase the cooking time for an 15 to 20 minutes if you prefer it well done.

Remove from the oven, cover and leave to rest for 15 minutes before carving

Serve with the onions and make gravy from the pan juices if desired