Tandoori Style Lamb Leg

ingredients

• 2kg lamb leg (or shoulder!), bone in
• 1 brown onion, quartered
• 1/4 cup full fat yoghurt
• 2 large garlic cloves
• 1 heaped tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1/2 tsp chilli flakes
• 2 tsp sea salt
• 1 tsp black pepper
• 3 tbsp tomato paste
• 1 tsp curry powder
• 2 tbsp lemon juice

method

1. Preheat oven to 160°C fan-forced.
2. Place the onion, yoghurt, garlic, ginger, cumin seeds, ground coriander, pepper, curry powder, chilli flakes, tomato paste, salt, and lemon in a food processor and process until a smooth paste.
3. Pierce the lamb leg with a sharp knife, at least 1-2cm deep all over (random spots, anywhere and everywhere!).
4. Pour all the marinade over the lamb, ensuring it gets into those deep pockets.
5. Place into a deep baking dish and cover with foil.
6. Cook in the oven for 2 hours, covered.
7. Once two hours has passed, turn the heat up to 200°C fan-forced. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back into the oven for a further 30 minutes.
8. Remove, leave to sit for 15 minutes and then carve.