Contrary to popular belief, we do enjoy roast dinners especially roast leg of lamb. This recipe learnt from my very dear aunt in Narowal, Pakistan includes spices and garlic and is more geared to the Pakistani palate.
Leg of Lamb RoastPrint Recipe
- 3 lb whole leg of lamb
- 2 tsp salt
- 2 tbs garam masala
- 2 tbs red chillie flakes
- 2 tbs freshly ground garlic
- 2 tbs freshly groung ginger
- 4 tbs tomato puree
- 4 tbs low fat yoghurt
Make long, deep slits to the lamb meat and pierce the meat with a knife or fork.
Mix all other ingredients in a bowl.
Apply to the leg of lamb and keep covered in a refrigerator for 24 hours or longer.
Cover tightly with aluminium foil and bake for 1.5 hours in a medium hot oven, turning every 30mins.
Remove foil, remove juices in a small pan and save for later use.
Brown both sides of the leg of lamb under a hot grill, keep to the side for 15mins.
Bring juices to a rolling boil and thicken with corn flour paste if required.
Carve the lamb and serve slices with garlic bread, chips, roast potatoes and your choice of vegetables.