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LET YOUR TASTE BUDS TRAVEL!

Caribbean Lamb Leg Raan Roast

Get ready to cook

Method:

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.

Ingredients:

350g Sri Lankan Curry Paste

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

Garnish (Optional)

Handful of raisins and sliced almonds

15g chopped coriander

Photo Credit: Jules - creative commons

About this dish

08 Portions

2 Medium

Serves:

Sri Lankan Curry Paste

Chilli Rating:

Product:

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