Melting Roast Lamb

Preparation info

  • Difficulty


  • Serves


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 4 lb whole leg of lamb, fat removed


  • 1 large tin tomato purée
  • 1 large full-fat yoghourt (not Greek-style)
  • 1 tsp paprika powder
  • 1 tbsp garam masala
  • 2 tbsp crushed ginger and garlic
  • 1 tsp chilli powder
  • 1 tsp ground cinnamon


  • Mint and pomegranate seeds


  • Mix the marinade ingredients.
  • Make deep slashes in the meat and spread the thick paste all over, using it all up.
  • Wrap in three layers of thick tin foil and chill overnight.
  • Roast in a slow oven (325°F, 170°C, gas mark 3) for up to five hours.
  • Open up the top of the foil, increase the temperature, and cook for another forty-five minutes.
  • The meat should fall off the bone. Pull the chunks into shreds and transfer on to an ovenproof dish to serve.
  • Pour the sauce over this and return to the oven for another ten minutes.
  • Sprinkle with pomegranate seeds and fresh mint leaves.
  • Serve with pita bread.