Tandoori Roast Lamb

1kg leg of lamb

1 whole garlic, peeled and crushed grated ginger

2 tsp English mustard

100g dried rosemary

2 sprigs fresh thyme

2 tbs olive oil

5-6 minced chillies

3 tsp tandoori spice

2 tsp chilli powder

1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric powder

1 tsp cinnamon powder

½ tsp sugar

3 tbs lemon juice salt and pepper

In a bowl, add the wet ingredients, apart from the yoghurt (crushed garlic, ginger, mustard, olive oil, minced chillies and lemon juice), mix these together to form a paste.

Massage this paste evenly over the lamb, making sure it gets covered fully. Allow to rest in a fridge for 10-20 minutes. This will tenderise the meat, while you prep the marinade.

While the lamb rests, in another bowl, add all the dry ingredients (rosemary, thyme, tandoori spice, chilli powder, cumin, garam masala, turmeric powder, cinnamon powder, sugar, salt and pepper).

Stir this and add the yoghurt. Mix it well, until it is all red in colour. Remove the lamb from the fridge and coat it well with the yoghurt marinade. You can pour the excess marinade on the lamb and allow it to rest in the fridge for an hour.

Place the lamb in a roasting dish. You can also place some chopped veggies in the dish, along with the rack, which will cook in the juices of the marinade and lamb.

Use hardy vegetables, such as butternut, pumpkin, potatoes, carrots or zucchini. Roast the lamb in a preheated oven at 220°C.

The cooking time may vary depending how you like your lamb cooked but 45 minutes to an hour should suffice. You can make a tomato chutney or sauce of your choice to accompany the roast.