ROAST LEG OF LAMB

“This tender, flavourful roast lamb is always a winner on any festive table and complements a wide range of mains and sides.”

Serves 8 to 10

EASY

GREAT VALUE

Preparation: 30 minutes, plus 1 hour’s marinating time

Cooking: 1 hour 45 minutes

freshly ground black pepper 1t salt, to taste garlic 1 T crushed

Woolworths free-range leg of lamb 2.4 kg olive oil ½ cup garlic-and-ginger paste 2t leaf masala 1t ground turmeric ½t bay leaves 3 crushed chillies 1t brown sugar 1T chutney ½ cup lemon pepper 1t

1 Rub the pepper, salt and garlic onto the lamb and set aside to marinate for at least an hour. 2 Heat half the oil in a pan and cook the garlic-and-ginger paste until fragrant. Add the spices and toast until fragrant, then add the sugar, chutney and lemon pepper. Mix well. Pour the marinade over the lamb, ensuring it’s well coated. 3 Heat the remaining olive oil in a large saucepan over a medium heat. Place the lamb in the pan and brown on all sides. Cook for 1½ hours, or until tender. Add water to prevent the lamb from burning. Use a skewer or fork to prick the meat so that the gravy penetrates it. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE