Roast Leg of Lamb with the Flavours of India
1 knob of ginger, grated
4 garlic cloves, crushed
juice of 1½ lemons
¼ cup olive oil
freshly ground salt & pepper
1 tspn sambel oelek
1 tbsp mild curry paste
1 tbsp tomato puree
1 leg of lamb, well trimmed
Chicken stock
1 cup plain yoghurt
2 spring (green) onions, finely sliced
8 mint leaves, sliced
Sweet potato mash
4 garlic cloves, crushed
juice of 1½ lemons
¼ cup olive oil
freshly ground salt & pepper
1 tspn sambel oelek
1 tbsp mild curry paste
1 tbsp tomato puree
1 leg of lamb, well trimmed
Chicken stock
1 cup plain yoghurt
2 spring (green) onions, finely sliced
8 mint leaves, sliced
Sweet potato mash
Preheat oven to 200°C. Combine ginger, garlic, juice of 1 lemon, oil, seasonings, sambel, curry paste and tomato puree. Cut slits in the top of lamb, place in a roasting tray and pour marinade over the top. Massage well all over, including the slits, and pour a little stock into the tray. Cover with foil and cook in the oven for 30 mins. Then uncover and cook for about another 30-45 mins, to desired degree, basting now and again and adding a little more stock if needed. Rest and then slice. To make raita, mix together yoghurt, remaining lemon juice, spring onions, mint and a little ground pepper. Serve sliced lamb with a mound of sweet potato mash and raita on the side.