- Associated Press - Thursday, April 21, 2011

Easter dinner isn’t meant to be a rushed affair — and neither should the meat you serve.

Which doesn’t mean you have to work particularly hard at it. This flavorful, slowly roasted leg of lamb from Sarah Raven’s cookbook, “Fresh From the Garden,” is a great example of the wonders you can work when you’re not even in the kitchen. Combine the marinade, add the meat, refrigerate and walk away for 24, even 48 hours.

When you’re ready to cook, dump everything in a roasting pan, walk away for 4½ hours, and you are good to go. The only real effort involves making the gravy to serve with the lamb. And even that is just a matter of tossing the roasting pan on the stove and simmering for a bit.

Five-hour leg of lamb

This recipe cooks the lamb to well done. If you prefer the lamb less done, start checking it after 3 to 3½ hours until it reaches the desired temperature.

For the marinade:

750-milliliter bottle dry white wine

5 cloves garlic, finely chopped

2 tablespoons cumin seeds, toasted and coarsely ground

2 tablespoons coriander seeds, toasted and coarsely ground

5 tablespoons olive oil

1 tablespoon salt

1 tablespoon ground black pepper

For the lamb:

5- to 5½-pound leg of lamb

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