Roast Leg of Lamb Serves 8 3 kg leg of lamb 125 grms ginger, peeled and chopped 12 cloves garlic, crushed 1 lemon rind, thinly pared 5 tbsp lemon juice 2 tsp cummin seeds 2 tbsp cardamom seeds 8 cloves I tsp turmeric 1 1/2 tsp chilli powder 1 tbsp salt 150 grms unblanched almonds 4 tbsp soft brown sugar 300 ml yogurt 1/2 tsp saffron threads soaked in 2 tbsp boiling water METHOD: Prick the lamb all over and make several deep slits in the flesh. Put the lamb in a deep roasting pan. Put the ginger, garlic, lemon rind and juice, spices
and salt and 1 tsp black pepper, in a blender and puree. Spread the puree all over the meat and set aside for 1 hour. Meanwhile, put the almonds, 2 tbsp of sugar and half the yogurt into the blender and puree. Transfer the puree to a bowl and
stir in the remaining yogurt. Spread the mixture all over the lamb, on top of the spice puree. Cover the pan and put into the refrigerator for 45 hours. Preheat oven to hot 220"C (Gas mark 7, 425"F). Remove the roasting pan from the refrigerator and allow the meat to warm to room temperature. Sprinkle over the remaining sugar and insert cloves into the meat, optional. Put the pan into the oven and roast, uncovered for 20 minutes, reduce the temperature to moderate, 180"C (Gas mark 4, 350"F) and roast for 1 hour. Reduce the temperature to warm, 170"C (Gas mark 3, 325"F), cover the pan and cook, basting occasionally for 4 hours. Remove from the oven and very carefully transfer the meat to
a large piece of foil. Cover completely in foil and return to the oven.
Skim any scum from the surface of the cooking liquid and stir in the saffron mixture. Set the pan over moderately high heat and boil briskly for 15 to 20 minutes or until the sauce has reduced by about half. If potatoes are desired, parboil. put into the roast 1 hour before removing. Remove the lamb from the oven and discard the foil. Arrange
on a warmed serving dish, spoon over the sauce and serve. Preparation and cooking time: 54 hours.
