Ingredients
2 garlic cloves, chopped
4 tbsp rice bran oil
120 g Greek yoghurt
5 cm fresh ginger, peeled & grated
2 pinches saffron threads
1 tsp ground coriander
1 tsp Madras curry paste
2 tsp dried chilli flakes
1 tbsp Tuimato sauce
4 tsp SIDS SALT & PEPPER to taste
4 tbsp brown sugar
Juice and zest of 1 small lemon
½ tsp SIDS CRAZY LEMON
1 leg of lamb, weighing about 3 kg
Directions
Place the garlic, oil, yoghurt, ginger, saffron, coriander, SIDS SALT & PEPPER, curry powder, chilli, Tuimato sauce, sugar, SIDS CRAZY LEMON and lemon in a large bowl and stir until smooth.
Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
Cover with cling film, place in the fridge and leave to marinate at least 8 hours but preferably overnight.
Preheat the oven to 160°C.
Remove the clingfilm and place the meat in an oiled roasting tray.
Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
Crank up the heat to 200°C and cook for another 30 minutes. The lamb should have formed a golden, crisp crust.
Switch off the oven and leave the lamb in there for another 30 minutes, then serve.
