Ingredients

• 2-3 kg - leg of lamb
• 2 tbsp - fresh root ginger (finely grated)
• 6 cloves - garlic (crushed)
• 1 tsp - ground cumin
• 1 tsp - ground turmeric
• 1 tsp - black pepper (freshly ground)
• 1/2 tsp - ground cinnamon
• 1 tsp - ground cardamom
• 1/2 tsp - ground cloves
• 2 to 3 tbsp - lemon juice
• 2 tbsp - ghee or oil
• 250 ml - natural yoghurt
• 2 tbsp - almonds (blanched)
• 2 tbsp - shelled pistachio nuts
• 1/2 tsp - saffron (soaked in 2 tbsp hot water)
• 1 tbsp - clear honey
• salt to taste

How to Make Simple Roast Leg of Lamb

• Remove any skin and excess fat from the lamb and cut deep gashes into the lamb using a sharp knife.
• Mix together the ginger, garlic, all the ground spices, lemon juice and the ghee or oil.
• Rub the spice mixture all over the lamb, making sure to push it into the gashes.
• Put the yoghurt, almonds, pistachios, saffron along with the water into a blender and process until smooth.
• Spread the yoghurt mixture into the lamb.
• Drizzle over the honey and cover the lamb.
• Allow to marinate overnight in the refrigerator or if possible for 2 days.
• Preheat the oven to 230 C.
• The meat should cook for approximately 30 mins per 450 g. of meat.
• Roast the lamb in a covered baking dish for 30 mins, then reduce the heat to moderate 180 C.
• Cook for a further 1.5 hrs or until the lamb is cooked through.
• Uncover the lamb and allow to cool to room temperature before serving.
• Serve with roast potatoes and fresh mint salad.