Indian spices and flavours
1 x 2kg leg of lamb
1 x tsp ground turmeric
1 x tsp sweet paprika
1 x tsp grated ginger
1 x tsp ground cardamom
3 x tbsp yoghourt
2 x garlic cloves, crushed
Salt & Pepper to taste
To prepare the marinade, simply mix all the ingredients together in a bowl and allow to settle for 30 minutes.
For the meat, trim excess fat from the leg of lamb. Next, make diagonal slashes into the surface of the lamb at approximately 20cm intervals.
Prepare enough foil to wrap the whole leg of lamb. Now rub the marinade over the lamb, ensuring that you achieve an even coating. Wrap the lamb in the foil and leave overnight in your refrigerator.
On the day of cooking, take the lamb out of the fridge in good time to allow it to reach room temperature.
Carefully place the leg of lamb onto a skewer, ensuring that it is centred in accordance with Rotigrill guidelines. Cook for approximately 2 hours.
Any excess marinade can be used as baste during cooking.
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