2.5 kg leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
4 inch pc of fresh ginger, peeled and minced
15 large cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp red chilli powder
1 3/4 tsp salt
1 tsp freshly ground black pepper
2 tbsp water
For the honey rub
100g almonds, blanched
100g hung yoghurt
5 tbsp honey
Blend together all the ingredients for the marinade in a blender or food processor.
Trim the excess fat and membranes from the leg of lamb. Make deep cuts all over the flesh with a sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Leave it in the fridge to marinate for 24 hours.
For the honey rub mix together the ground almonds, yoghurt and honey.
Take the lamb out of the fridge and now rub the honey rub into the lamb and leave it for another 1 hour covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.
Preheat the oven to 225C and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C and cook for another 2 hours, basting every 1/2 hour.
Check if the meat is cooked by piercing a thin knife deep into the flesh. If there is no blood or any juices running out of the meat then it is cooked.
Remove the lamb from the oven. Cover it with a foil and allow it to rest for 15 minutes.
Carve the lamb into thin pieces & serve it with roasted potatoes or any vegetables of your choice.