Spiced roast leg of lamb (raan

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lemon juice
  • 1 Marinade

• Baking & Spices

  • 8 Cardamom pods
  • 1/2 tsp Chilli powder and turmeric
  • 2 Cinnamon sticks
  • 1 tsp Cloves
  • 1 1/2 tsp Garam masala
  • 1 Pepper, ground
  • 1 large pinch Saffron threads
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tbsp Almonds, ground
  • 35 g Almonds
  • 3 tsp Cumin, ground

• Dairy

  • 60 ml Ghee
  • 250 ml Greek style yogurt

• Other

  • 1 X 2.5 kg leg of lamb

Found on nonnascooking.com

Description

Directions

• Trim all fat and silver skin from the lamb. Using a small sharp knife, make deep incisions all over the lamb. Combine all the marinade ingredients in a small food processor and process, scraping down the sides occasionally, until a coarse paste forms. Rub the paste all over the lamb, pushing it into the incisions as you go. Season the lamb with ground pepper. Place lamb in a non-reactive dish. In a bowl, stir together the saffron, ground almonds, honey and yoghurt and pour over the lamb. Turn the lamb to coat in the yoghurt mixture then cover with plastic wrap and marinate for 8 hours or up to 24 hours.
• Preheat oven to 180˚C. Transfer the lamb to a roasting dish large enough to fit it snugly and spoon the yoghurt mixture over it. Heat the ghee in a small frying pan over medium, add the whole spices and cook, tossing the pan, for 2 minutes or until spices are fragrant. Pour the mixture over the lamb, scatter over the slivered almonds, then cover the dish loosely with foil. Roast lamb for 2-2½ hours, or until juices are still running a little pink, and adding a few tablespoons of water to the dish occasionally to stop the yoghurt mixture catching around the edges. Remove the lamb from the oven and rest for 20 minutes then serve, carved in thick slices.