Nawabi Leg of Lamb

MARINADE 1

1. Pat dry the leg of lamb and make small deep cuts with the sharp knife. (3” gap)

2. Add ginger, garlic, vinegar and tenderiser and mix thoroughly

3. Remove excess liquid from the marinating dish

4. Add the yoghurt and spice mix and rub it all over the leg of lamb

5. Place the leg of lamb in air tight container or cover with clin wrap, Keep in the fridge at least 8 to 10 hours

Marinade 2

(remove the marinated lamb out of the fridge)

1. Heat a pan on medium heat, add oil

2. When the oil is hot, add the onions and fry until translucent and edges are light golden brown

3. Remove onion from the pan allow it to cool down

4. Blend onion, almond along with Nawabi Relish Spice Mix and chilli powder in to fine smooth paste.

5. Mix the paste with yoghurt, salt, mustard oil and lime juice (check for seasoning- should be slightly salty, lemony and spicy)

6. Rub the spice paste to the lamb thoroughly

7. Leave it covered and let the lamb come down to the room temperature before starting cooking process

GRILL

1. Preheat the grill to 170

2. Place the leg of lamb on a roasting tray with outer side up

3. Place the try in the oven and flip the leg after 25 minutes

4. Baste the lamb and grill for further 15 more minutes

5. Remove from the oven and baste the lamb and place in the grill again with outer side up

6. Grill for 10 more minutes to get nice char texture to the skin.

7. Serve with mint chutney, tandoori salad and Bombay potatoes