Kashmiri Roast Leg of Lamb Recipe

Ingredients

1 whole leg of lamb - bone on
Spice Rub -

Fresh ginger - grated  2 inch
Garlic - crushed  3 - 4 cloves
Salt    2 teaspoons
Ground cumin 2 tsp
Turmeric  1 teaspoon
Black pepper - ground    1/2 teaspoon
Ground cinnamon    1/2 teaspoon
Cardamon - crushed  1/2 teaspoon
Ground chilli powder   1/2 teaspoon
Cloves - ground   1/4 teaspoon
1 lemon - juiced

Yogurt Marinade -

Curd  200 ml
Almonds  30g
Pistachios 30g
Pinch saffron

Glaze -

Runny honey 2 tablespoons

Method 

1. 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.
2. Mix all the spice mix together and rub in to the lamb, by hand massaging in very well.
3. Blend the yoghurt, nuts and saffron together until smooth (in a processor or pestle and mortar).
4. Rub over the lamb.
5. Cover and marinade in the fridge for 12 hrs.
6. Place in a large tray and drizzle with the honey.
7. Bake in a preheated oven gas 230 degree C for 30 minutes.
8. Turn the oven down to gas 170 degree C for 2 - 2 & 1/2 hours until well cooked
9. Cover and leave to rest for 20 minutes.