Indian Roast Lamb

Ingredients

• 1 leg of lamb
• 4 bay leaves
• ½ tsp cinnamon powder
• 3 brown cardamom pods
• 4 green cardamom pods
• 3 cinnamon sticks
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tsp chilli powder
• 180ml malt or coconut vinegar
• 1-2 tsp salt to taste
• Black pepper to taste
• 100g crispy fried onions (you can make your own or use bought crispy fried onions generally found at the Asian grocers)
  
  

Method
Combine all ingredients together in a bowl and massage over the lamb, then allow to marinate for several hours or overnight. Cut 5 long sheets of baking paper & wet to soften. Lay 3 sheets down slightly overlapping each other & place the lamb in the center. Place the remaining 2 sheets on top and wrap the lamb at the ends and tie the ends with string. Tie the middle section with string & place in a roasting tray and roast at 170°C for about 2-2½ hours.  Remove from the oven and rest for about 10-15 minutes. Remove from the wrapping & slice, spoon over all the roasting juices. Serve with coriander yoghurt sauce, pineapple relish, rice & dhal (recipes online).