Ingredients
1-1.5 kg leg of lamb
2 tbsp soft butter
2 tbsp rice bran oil
2 tsp cumin
1 tsp SIDS CRAZY SALT
2 tsp paprika
2 tsp rosemary
3 cloves garlic, crushed
3 medium potatoes
Directions
Preheat oven to 220°C.
Make a paste of the butter, oil, cumin, SIDS CRAZY SALT, paprika, rosemary and garlic.
With a sharp knife make slits all over the lamb.
Spread the paste on the lamb, covering it as best you can.
Roast in oven for 10 minutes.
Reduce temperature to 160°C and roast for 3 hours, basting with pan juices every 30 minutes.
45 minutes before lamb is set to be done, cut potatoes into large chunks and add to roasting pan, stir to coat with pan juices and continue to roast.
To Serve: Remove lamb and allow to rest for 10-15 minutes before carving. Put potatoes back into oven, (turn oven off) to keep warm. When ready, slice lamb, arrange on platter with potatoes.
