Name: Lamb with mango salsa
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2.00 lemon juice only; 15.00 ml salt; 5.00 ml fresh thyme; 2.00 kg leg of lamb butterflied; 2.00 red chilli deseeded and chopped; 60.00 ml fresh coriander chopped; 2.00 garlic cloves, peeled and chopped; salt pinch; freshly ground black pepper; 15.00 ml cinnamon ground; 7.00 ml cardamom ground; 5.00 ml cloves ground; 5.00 ml turmeric; 250.00 ml yoghurt natural; fresh rosemary sprigs; 2.00 mango large, peeled and diced; 1.00 fresh chillies sliced; 2.00 avocados, peeled and diced peeled and cubed; 1.00 red onion peeled and chopped; 60.00 ml fresh Italian parsley chopped; 30.00 ml fresh chillies 573; 30.00 ml lemon juice

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Ingredients (22)

2.00	lemon — juice only
15.00 ml	salt
5.00 ml	fresh thyme
2.00 kg	leg of lamb — butterflied
2.00	red chilli — deseeded and chopped
60.00 ml	fresh coriander — chopped
2.00	garlic — cloves, peeled and chopped
	salt — pinch
	freshly ground black pepper
15.00 ml	cinnamon — ground
7.00 ml	cardamom — ground
5.00 ml	cloves — ground
5.00 ml	turmeric
250.00 ml	yoghurt — natural
	fresh rosemary — sprigs

MANGO SALSA

2.00	mango — large, peeled and diced
1.00	fresh chillies — sliced
2.00	avocados, peeled and diced — peeled and cubed
1.00	red onion — peeled and chopped
60.00 ml	fresh Italian parsley — chopped
30.00 ml	fresh chillies — 573
30.00 ml	lemon juice

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Method:

Mix lemon juice, salt and thyme leaves. Rub mixture over lamb. Set aside, covered, for a few hours to tenderise.
Combine chillies, coriander, garlic, salt, black pepper, cinnamon, cardamom, cloves, turmeric, and process in a food processor until a paste forms. Add to yoghurt and mix well.
Rub mixture all over lamb. Place rosemary sprigs on top and leave overnight, covered.
Place lamb in a roasting pan and roast at 200 ºC for 45 minutes or until roasted but still slightly pink in the centre.
Slice and serve with mango salsa.
MANGO SALSA: Place all ingredients in a bowl. Cover and refrigerate until ready to serve.