Caribbean Lamb Leg Raan Roast
Get ready to cook
1. For marinate, blend Sri Lankan Curry Paste, yoghurt and scotch bonnet until combined.
2. Using a sharp knife, make deep incisions on the meat. Slip in pieces of thyme in the gashes. Place in a baking dish and smear the marinate thickly all over the leg. Cover with cling film to marinate overnight in the chiller.
3. Leave the leg to rest at room temperature for an hour. Preheat the oven to 160°C fan. Seal the tray with foil and roast in the oven for 1 ½ hours. Uncover foil, baste leg with juices and continue to roast for a further 1-1½ hours to desired doneness. Leave to rest for 10-15mins.
4. Garnish, carve and serve with rice or rotis.
600g Greek yoghurt
2kg leg of lamb/goat, bone in and fat trimmed
½ or 1 scotch bonnet pepper (seeded) (depending on desired heat)
3 sprigs fresh thyme, cut into pieces
Handful of raisins and sliced almonds
15g chopped coriander