Recipe from Meat Mynie 

Preparation Time :  8 hours Cooking Time :  3 hours Serves :  6

Ingredients :

• 2 garlic cloves, chopped
• 60ml (4 tbsp) olive oil
• 120g Greek yogurt
• 5cm fresh ginger, peeled and grated
• 5ml (1 tsp) ground coriander
• 5ml (1 tsp) freshly ground black pepper
• 5ml (1 tsp) Madras curry powder
• 10ml (2 tsp) dry chilli flakes
• 15ml (1 tbsp) tomato sauce
• 10ml (2 tsp) salt
• 60ml (4 tbsp) brown sugar
• Juice and zest of 1 lemon
• 1 leg of lamb, weighing about 2.5kg

Method :

• Place the garlic, oil, yogurt, ginger, coriander, pepper, curry powder, chilli, tomato sauce, salt, sugar and lemon in a large bowl and stir until smooth.
• Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
• Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
• Preheat the oven to 160ºC.
• Remove the clingfilm and place the meat in an oiled roasting tray.
• Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
• Crank up the heat to 200ºC and cook for another 30 mins.
• The lamb should have formed a golden, crisp crust.
• Switch off the oven and leave the lamb in there for another 30 minutes, then serve.