2kg leg of lamb, cleaned50ml oil10 garlic cloves3 medium onions, coarsely chopped4 red chillies, chopped50ml mustard powder100ml chilli sauce100ml honey60ml lemon juice30ml soya sauce60ml roasted sesame seeds30ml Robertson's steak and chops spice5ml turmeric15ml Robertsons ground paprika5 ml robertsons barbeque spice8 sprigs fresh rosemarysalt to taste
30ml cake flour
1. In a large pot, heat oil and brown meat on both sides. Add onion and braise over low heat, add garlic and 100ml water and simmer, turning meat when necessary.2. Remove from heat and allow to cool.3. Mix together all the other ingredients (except the flour), and rub meat with the spice blend. Spear meat with rosemary sprigs, and garlic cloves.4. Preheat oven to 180 degrees. Pour a bit of oil into a roasting pan and place meat and any leftover meat juices in the pan.5. Cover with the foil and roast for 1.5 hours. Remove from the oven and check that it is done.6. Return to the oven, uncovered and cook for another 15-20 minutes, taking care not to over brown the meat, or dry it out too much.7. Remove lamb from the roasting pan and place onto serving platter, allowing to rest for 5-10 minutes, covered with foil to keep warm.
Gravy:1. Place the empty roasting dish onto the stove top directly and stir remaining pan juices/marinade vigorously into flour mixed with a little water.(this is my time saving method!)2. Bring to a boil over low hear to thicken gravy, according to preferred consistency.
INFO & TIPS
Adapted from "Innovation" by Shanaaz Parker.
original recipe calls for these spices which I substituted for the ones above as I didnot have on hand : 30ml Robertsons peri peri, 5ml tumeric, 15ml robertsons ground paprika, 30ml robertsons exotic thai spice)
This recipe makes a delicious change to the standard roast, and the addition of sesame seeds adds a lovely texture.