Ingredients

The following ingredients have 6 Servings
  • 3 pounds Leg of lamb
  • 1 tablespoon Minced garlic
  • 2 cloves of garlic finely sliced garlic
  • 1 tablespoon minced ginger
  • 1\" ginger piece sliced length wise
  • 2 tablespoons Salt
  • 1 teaspoon Blackpepper
  • 1 teaspoon Dried mango powder
  • 1 teaspoon red chilli
  • 1 teaspoon cardamom powder
  • 6 cloves
  • 1 lemon rind
  • 2 tablespoons Plain yoghurt
  • 1 cup malt vinegar
  • 0.5 cups Rum

Instruction

  • Cut 1/4 “ slits all over your lamb
  • Stuff the long slices of ginger and garlic as far down these slits as possible
  • Mix your dry spices (salt, dried mango powder, black pepper, cloves, chili powder, cardamom powder) and rub all over the leg - front, back and sides.
  • In a bowl, mix the yoghurt, minced ginger and garlic and lemon rind into a paste
  • Spoon mixture over the lamb, cover and set aside in the refrigerator for 24 hours (or atleast over night). This allows the lamb to draw in all the spices
  • Approximately 5 hours prior to cooking, remove from refrigerator and pour over the rum and malt vinegar
  • When you are ready to begin the roasting process. Heat the oven to 400 degrees
  • In a hot frying pan, cook top and bottom of the lamb for a couple of minutes, allowing the lamb to seal it’s juices
  • Transfer to a roasting dish and place in the oven for approximately 1 hour (20 minutes per pound of meat). Baste the lamb with the juices in the roasting dish every 30 minutes.
  • Serving suggestions: People often pair this dish with a piece of naan bread or rice and lentil curry. I prefer it lightly cumin spiced roast potatoes.