Melting Roast Lamb

Name: Melting Roast Lamb
Yield: Serves 6
Ingredients: 1 tsp ground cinnamon; 1 tsp paprika powder; 1 large tin tomato purée; 1 large full-fat yoghourt (not Greek-style); Mint and pomegranate seeds; 4 lb whole leg of lamb, fat removed; 2 tbsp crushed ginger and garlic; 1 tsp chilli powder; 1 tbsp garam masala

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

4 lb whole leg of lamb, fat removed

Main course
Gluten-free

Method

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 minut