- 100 g Fused Chinese Curry Paste you can use Indian or Chinese style curry pastes
- 1 tbsp garam masala
- 6 tbsp Greek-style yoghurt
- 2 tbsp lemon juice
- salt & pepper to season
- 1 leg of lamb on the bone approx. 2-2.5kg
- 1 bulb of garlic halved
- 1 handful fresh mint, coriander and/or parsley leaves picked and chopped
- extra Greek or natural yoghurt optional
- 6 portions steamed rice / roast potatoes
- 6 portions vegetables of choice
- Remove all packaging from the lamb leg and take a note of the weight in order to calculate the roasting time (see step 6) correctly.
- Using your knife, cut about 10-12 deep slits into the lamb.
- Mix together curry paste, garam masala, yoghurt, lemon juice, salt and pepper to make the marinade, and rub a thick layer over the lamb. Make sure that some of the marinade soaks into the slits in the meat for more flavour.
- Put the lamb into a large sealable bag or glass dish and refrigerate overnight or for as long as possible.
- Take the lamb out of the fridge 2-3 hours before you want to cook it. Preheat the oven to 220°C/200°C fan/gas 7.
- When the oven has reached temperature, place the halved garlic bulb in a roasting tin, set the lamb on a roasting rack in the roasting tin and bake for 20 minutes.
- After 20 minutes, lower the oven to 190°C/170°C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the lamb's internal temperature if you prefer pinker meat – it will be 55°C for medium (pink) and 70°C for well done.
- When roasted to your liking, take the meat out of the oven, cover loosely with foil and leave to rest on a plate or board for about 20 minutes before carving.
- Serve with pilau rice or roast potatoes and vegetables, scattered with the freshly chopped herbs and served with a side of natural yoghurt.
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