This recipe was an experiment but it turned out to be delicious! A paste of garlic, Sri Lankan
Roasted Curry blend, coriander leaves, salt, pepper and coconut cream is massaged over the
lamb before roasting.
1.5 kg boned leg of lamb
2 tbsp Spice Fusion Sri Lankan Roasted Curry blend
2 large garlic cloves, crushed
¼ cup coriander leaves, chopped
1 tsp coarsely ground black pepper
3-4 tbsp coconut cream
Heat oven to 160°C
Combine Sri Lankan Roasted Curry blend and all of the spice paste ingredients and mix well.
Score lamb diagonally in a criss-cross fashion.
Massage spice paste over the lamb; set aside for at least 30 minutes.
Place lamb on a greased rack in a roasting pan. Pour boiling water into the pan.
Cook for 1½-2 hours or until the lamb is cooked to your liking.
Remove to a plate, cover with foil and rest for at least 20 minutes before carving.