Arab Roast Leg of Lamb

A recipe by Laila M Hussain


2 kgs whole lamb leg
1tsp garlic crushed
1 tsp ginger crushed
2 tsp salt
1/2 tsp black pepper
4 tbsp lime juice
4 tbsp mint leaves crushed
4 tsp natural yogurt
1 tbs tamarind paste

(The longer you marinate the leg the tastier it will be. You can use the juices afterwards for making gravy)
1. Make slits in the leg for marinade to penetrate

2. Mix all ingredients together and marinade preferably over night. The longer the better.

3. Wrap leg in heavy duty foil ,pouring in the marinade juices

4. Cook on 200°C for 1 hour

5. Uncover the foil and cook for a further 30 minutes

6. Slice and serve while hot


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