Delicious leg of lamb

Recipe from: 11/27/1997 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • MARINADE
  • 15
    ml
    fresh ginger, finely grated
  • 30
    ml
    chopped fresh coriander leaves (dhania)
  • 15
    ml
    curry powder
  • 10
    ml
    ground cumin
  • 30
    ml
    hot chutney
  • 4
    cloves garlic, crushed
  • 15
    ml
    tomato paste
  • 45
    ml
    butter, melted
  • 350
    ml
    plain yoghurt
  • pinch cayenne pepper
  • salt and freshly ground black pepper
  • 2
    kg
    deboned leg of lamb, butterflied
 

Method

 
Use a beater to beat all ingredients for the marinade until well blended.
Place the leg of lamb in a large dish (not enamel or aluminium) and pour over the marinade so the entire leg is covered.
Chill overnight in the fridge.
Oven-roast in a preheated oven at 160 ºC (325 ºF) for about 40-50 minutes, depending on how well done you like the meat.
Alternatively, cook slowly over the coals until done as desired. Do not turn the leg, but baste frequently with the pan juices.
The marinade will form a thin layer on top of the leg. Leave the leg for 5-10 minutes before carving.
Serve in tortillas with sauce and/or salad.
 

Read more on: roast  |  lamb
 

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