Kashmiri Roast Leg of Lamb

[Cricket_Guru]

Preparation time: 15 - 20 minutes + marinading
Quantity: Serves 6 - 8
Cooking time: 2 & 1/2 - 3 hours


Ingredients

1 whole leg of lamb - bone on (approx. 5 - 6 lb)

Spice Rub -
2 inch fresh ginger - grated
3 - 4 cloves garlic - crushed
2 teaspoons salt
2 level teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon black pepper - ground
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamon - crushed / pound
1/2 - 1/4 teaspoon ground chilli powder
1/4 teaspoon cloves - ground
1 lemon - juiced

Yogurt Marinade -
1/2 pot / 200 ml natural yogurt
30g / 1 oz almonds
30g / 1 oz pistachios
pinch saffron (optional)

Glaze -
2 tablespoons runny honey


Method

* Trim of any excess fat on the lamb leg
* Make slits across the leg, both ways making a criss cross 1/4 inch or so deep
* Mix all the spice mix together and rub in to the lamb, by hand massaging in very well
* Blend the yoghurt, nuts and saffron together until smooth (in a processor or pestle and mortar)
* Rub over the lamb
* Cover and marinade in the fridge for 12 - 48 hours
* Place in a large tray and drizzle with the honey
* Bake in a preheated oven gas 230*c / 450*f - for 30 minutes
* Turn the oven down to gas 170*c / 350*f - for 2 - 2 & 1/2 hours until well cooked
* Cover and leave to rest for 20 minutes