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Ingredients:
1.8kg leg of lamb
2tbs oil
1tbs ginger paste
1tbs garlic paste
Crack of black pepper
2tbs peri peri paste
2tsp peri peri spice
2tbs Worcestershire sauce
2tbs lemon pepper
2tbs lemon garlic peri peri paste
1tbs hickory liquid smoke
2tbs Greek yogurt
Method:
Make some indents on the more fleshy part of the leg.
Mix all the ingredients together to form a paste.
Rub all over the lamb leg. Let it sit for 30mins. Pre heat oven to 180c. Place in roasting tray.
Cook the lamb for around 1 hour 30mins. The internal temp should be around 62c.
Leave to rest for 15mins then carve.
Remove the juices from the bottom of the pan and add to a saucepan with some hot water and 2tbs bisto granules and stir on low heat until it thickens to a gravy consistency.
I served with some bread rolls, roasted potatoes and herby carrots.