Leg of lamb - left whole on the bone for roast. 2 kg Nandos pepper sauce 1 cup Nandos garlic sauce 1 cup Steak and chops spice 3 tablespoonsGood grinding of black pepper Whole garlic cloves 6 Ginger and garlic mix 3 tablespoons Whole grain mustard sauce 2 tablespoonsLemon juice ½ cup Vinegar 1 tablespoonChilli sauce ½ cup Butter 125g Fresh cream -250ml
Marinate the leg in all the spices except the fresh cream and butter. I usually leave this overnight or at least for 4 hours. Boil on the stove For 2 hours adding water to keep a light gravy or in a pressure 45 minutes max . Cover with foil or put the meat into a double roaster and bake for an hour until the meat is tender 180 deg. Melt the butter and add the fresh cream. Sprinkle a bit of freshly ground pepper and reduce the mixture until a creamy sauce is achieved. Baste the roast with this , leave open and roast in the oven for another 20 to 30 minutes browning the top in the process. Your roast is ready to be served with the traditional English veg ( will post soon) and garlic rolls or Indian veg ( promise to be uploaded as well) and roti .You May add a few baby potatoes and carrots into the pan for good measure. Nothing happens without potatoes in my home❤️
INFO & TIPS
Making a roast for a family lunch is like a mini event and I look forward to the prep ahead that always ends with a smile when it is served.🤗I also use any brand of spice , my aim is to support local and if one of my favourite brands are not available , there’s always the other on the shelves . I only add salt if necessary as a lot of the sauces and spices have salt in them . Enjoy.