Name: Tender roast lamb with potato kebabs
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500 ml full cream yoghurt; 1 fresh coriander finely chopped; 1/2 fresh mint chopped; 15 ml garlic cloves, chopped; juice and zest of 1 lemo; salt and freshly ground black pepper; 10 ml cumin ground; 10 ml mustard prepared; 1 leg of lamb deboned; salt and freshly ground black pepper; 500 g mixed dried fruit; 15-20 ml garam masala; 2 garlic cloves, chopped; 30-45 ml vinegar white balsamic; water boiled; red or white wine (optional); fresh coriander

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Ingredients (17)

500 ml	full cream yoghurt
1	fresh coriander — finely chopped
1/2	fresh mint — chopped
15 ml	garlic — cloves, chopped
	juice and zest of 1 lemo
	salt and freshly ground black pepper
10 ml	cumin — ground
10 ml	mustard — prepared
1	leg of lamb — deboned
	salt and freshly ground black pepper
500 g	mixed dried fruit
15-20 ml	garam masala
2	garlic — cloves, chopped
30-45 ml	vinegar — white balsamic
	water — boiled
	red or white wine (optional)
	fresh coriander

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Method:

Green sauce

1. Process the ingredients in a food processor.

Roast lamb

2. Butterfly the leg of lamb and rub the sauce over the meaty side. Marinate for at least 4 hours or overnight.

Dried fruit atchar

3. Mix the ingredients and allow to stand overnight so the flavours can develop.

To complete

4. Heat the oven to 160 °C.

5. Put the leg in a roasting pan, meaty side up, and season with salt and pepper. Pour boiling water (or half water/half wine) in the roasting pan so that about a quarter of the leg is in the liquid. Cover with aluminium foil and bake for about 3 hours or until the meat is tender enough that you can use a spoon to break it into chunks.

6. Remove the foil just before serving, increase the oven temperature to 200 °C and roast until the meat is browned.

7. Reduce the pan juices until thickened. Transfer the meat to a serving platter, sprinkle fresh coriander over and serve with the gravy and atchar.

Potato kebabs

Boil 1 kg baby potatoes until soft. Cut 2-3 red onions into wedges and thread the potatoes and onions onto rosemary twigs or kebab skewers. Transfer to a baking sheet greased with olive oil and roast alongside the lamb until lightly browned.