Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves, chopped
  • 60ml (4 tbsp) olive oil
  • 120g (4fl oz) Greek yogurt
  • 5cm (2in) fresh ginger, peeled and grated
  • 2 pinches saffron threads
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) freshly ground black pepper
  • 5ml (1 tsp) Madras curry paste
  • 10ml (2 tsp) dried chilli flakes
  • 15ml (1 tbsp) tomato ketchup
  • 10ml (2 tsp) salt
  • 60ml (4 tbsp) brown sugar
  • Juice and zest of 1 lemon
  • 1 leg of lamb, weighing about 2.5kg (5.5lbs)

Instruction

  • Place the garlic, oil, yogurt, ginger, saffron, coriander, pepper, curry powder, chilli, ketchup, salt, sugar and lemon in a large bowl and stir until smooth.
  • Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
  • Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
  • Preheat the oven to 320ºF/160ºC/gas mark 3.
  • Remove the clingfilm and place the meat in an oiled roasting tray.
  • Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
  • Crank up the heat to 390ºF/200ºC/gas mark 6 and cook for another 30 mins.
  • The lamb should have formed a golden, crisp crust.
  • Switch off the oven and leave the lamb in there for another 30 minutes, then serve.