Roast Leg of Lamb

Ingredients

• • Leg of lamb - 1 ½ kgs
• • Papaya (small, raw, prepare: ground to a paste) - 1
• • Black pepper powder - 2 tablespoons
• • Ginger paste - 2 tablespoons
• • Garlic paste - 2 tablespoons
• • Vinegar - 3 tablespoons
• • Honey - 3 tablespoons
• • Mustard powder - 2 teaspoons
• • Mint leaves (chopped) - 3 tablespoons
• • Salt - as required
• • Oil/Butter - ½ cup
• • Butter (for basting) - as required

Method

• 1. Clean leg of lamb thoroughly & make gashes on it.
• 2. Apply the raw papaya paste on all sides rubbing well into the lamb.
• 3. Leave aside for 2 hours.
• 4. Mix all the ingredients except the butter for basting and rub all over the lamb.
• 5. Refrigerate overnight.
• 6. Place on a large tray or oven proof dish & cook in a preheated oven at 350°F for 1 ½ hours or until lamb is tender.
• 7. Baste with butter occasionally while cooking.
• 8. When cooked, place under the grill turning the lamb over so it is evenly browned on all sides.
• 9. Cut into slices & serve with mustard and mint sauce.

Note

• • To prepare mint sauce, finely chop 1 bunch of mint (pudina) leaves & soak in 3 Tablespoon vinegar and a pinch of salt.