I created Kashmiri Rub from a recipe for Lamb Raan, a leg of lamb roasted with a coating
of spices, garlic, ginger and tomato paste. With a bit of experimentation, I found that this
blend of spices wasn’t only fantastic with lamb, but also with chicken, vegetables and
just about anything!
2kg leg of lamb
3 tbsp Spice Fusion Kashmiri Rub
3 cloves garlic, crushed
1 tbsp grated ginger
2 tbsp lemon juice
¼ cup tomato paste
EV olive oil
Salt & freshly ground black pepper
Cut deep slits diagonally across the leg of lamb about 2 centimetres apart.
Combine Kashmiri Rub, garlic, ginger, juice, tomato paste, salt and pepper with enough
oil to make a thick paste. Rub mixture all over lamb, pressing into each slit.
Cover and refrigerate, overnight if possible.
Preheat oven to 230°C.
Place lamb in greased baking dish and roast for 20 minutes.
Reduce heat to 180°C and cook for a further 1½-2 hours or until lamb is cooked to your liking,
basting with the pan juices occasionally.
The skin should be quite crisp but if it starts to burn, cover the meat with foil.
Rest for 15 minutes before carving.
