1 leg of lamb (between 800g-1kg)
2 bulbs of garlic
whole black pepper corns
2 tsp olive oil
3 tsp minced ginger
1 tsp minced garlic
6 minced red chilli's
5 tsp Tandoor spice chili powder or ordinary chili power.
1/2 cup yoghurt.
|marinated lamb before roasted|
Wash and rinse the leg of lamb thoroughly, make deep slits into the meat, clean the garlic and stuff the cloves into these slits made in the leg. Also stuff the whole pepper corns, rosemary and thyme into the slits. In a large bowl, mix the olive oil, minced ginger, minced garlic, minced red chili's, tandoor spice and yoghurt. Once everything is mixed properly, rub the mixture onto the leg of lamb, make sure you massage the mixture into the meat as you want the flavours to soak in. Cover the leg and place in the fridge to marinate over night. After a nights rest in the fridge, place the leg in a deep oven tray and preheat the oven to 180 degrees.
|Roast with potato and onions on the side|
Peel and wash the onions and potatoes and cut into chunky wedges and place into the tray along with the leg to roast, turn after 15 minutes and allow the other side to roast there after repeating the process.Turn the leg only twice then allow it to roast on 140 degrees. It depends on the individual on how well done they want their roast, I liked mine well done with the meat falling off the bone so it took just under 2 hours to roast.
|adding the stock to make the gravy|
You can make a simple gravy for it like I did if you find the meat might be dry. You'll need two onions and two tomato's, both must be minced fine and added to a pot with 1 tbsp olive oil and 1 tsp minced garlic. When turning the leg of leg, scoop some of the excess water and add to the pot as this will serve as the stock. Allow the gravy to thicken and use this to have with the meat.