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Indian Roast Lamb

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  • 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)

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).          

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