- 1kg leg of lamb
- FOR MARGINATION
- 2 tbsp vegetable oil
- 3 tbsp lemon juice
- 12gm ginger peeled and roughly chopped
- 6 large cloves garlic, peeled and roughly chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp red chili powder
- Salt to taste
- 1 and ½ tsp garam masala
- 1 tbsp freshly ground pepper
- 2 tbsp water
- FOR THE HONEY RUB
- 50gm almond blanched
- 50ml Greek yoghurt
- 3 stix of honeylad’s honey stix
Blend together all the ingredients for the marinade in a blender. Trim the excess fat from the lamb leg and make deep cuts all over. Rub the marinade well and keep in the fridge for 24 hours.
For the honey rub-
blend the almonds keeping aside a few for garnishing. Now pour Honeylad’s non-,messy honey stix on the almond paste and rub on the lamb leg, just before you are ready to cook.
Preheat the oven at 225C/425F and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F and cook for 1 hour and 40 minutes, or until the meat juices run fairly pink, basting every 20 minutes.
Scatter the remaining almonds and drizzle over Honeylad’s easy tear honey stix generously. Check if the meat is cooked or lower the temperature to 130C and cook for 10 minutes more.Remove the lamb from the oven and cover it and keep for 15 minutes. Pour the excess juices from the roasting tray and serve hot with roasted potato, fries or vegetables of your choice.
Enjoy this delectable recipe only with Honeylad’s honeystix…your choice for premium honey stix…anytime…. anywhere….