Flavourful roast leg of lamb

Recipe from: 1/18/2001 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • MARINADE
  • 15
    ml
    finely grated fresh ginger
  • 30
    ml
    finely chopped coriander leaves (dhania)
  • 15
    ml
    curry powder
  • 10
    ml
    ground cumin (jeera)
  • 30
    ml
    chutney
  • 4
    cloves garlic, crushed
  • 15
    ml
    tomato paste
  • 45
    ml
    melted butter
  • 350
    ml
    plain yoghurt.
  • pinch cayenne pepper
  • 1
    leg of lamb, deboned and butterflied
  • salt and black pepper to taste
 

Method

 
Blend all the ingredients for the marinade - a food processor works well. Place the leg of lamb in a non-metal dish and pour over the marinade. Marinate for 24 hours. To oven-roast the meat preheat the oven to 160 ºC and place the meat in an oven-roasting pan. Oven-roast for 20-25 minutes per 500 g plus 25 minutes extra for medium-done meat. Baste the meat frequently with the marinade, but don't turn. The marinade will form a crust on top. Alternatively, roast the meat over hot coals. Cover the meat with the lid of a Weber braai or the lid of an oven casserole dish. Baste the meat frequently with the marinade, again making sure it forms a crust on top.
 

Read more on: roast  |  lamb
 

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