This lamb pot roast is loaded with flavours. Everything comes together in one pot and will melt in your mouth!

Equipment: Hart Large Roaster
Prep time: 15 mins
Cooking time: 1 hour 30 mins
Serves: 6 people

Ingredients

1 large leg of lamb (± 3 kg)
1 tbsp black peppercorns (15 ml)
Coarse salt, to taste
2 tsp barbeque spice (10 ml)

For the Marinade:
½ cup sunflower oil (125 ml)
4 cloves garlic, peeled and crushed
2 tsp ginger paste (10 ml)
1 tsp meat masala (5 ml)
½ tsp turmeric (3 ml)
3 bay leaves
1 tsp crushed chillies (5 ml)
½ cup fruit chutney (125 ml)
2 tsp lemon juice (10 ml)
1 tbsp brown sugar (15 ml)
1 tbsp fresh rosemary, chopped
(15 ml, optional)
Salt and lemon pepper, to taste
2 tbsp cornflour (30 ml), dissolved in 1/4
cup water (65 ml)

Method

1. Pat lamb dry with kitchen paper towel and trim the excess fat.
2. Using a sharp knife, make a few small gashes in the lamb and rub with peppercorns, salt and barbeque spice, making sure to fill the gashes too.
3. Set aside.

For the Marinade:

1. In a small saucepan, heat half the oil over medium heat.
2. Braise garlic and ginger paste gently.
3. Add masala, turmeric, bay leaves and chillies; fry until mixture becomes fragrant.
4. Add chutney, lemon juice, sugar, rosemary, salt and lemon pepper; stir and mix well.
5. In a deep pot, heat the rest of the oil over medium-high heat.
6. Brown the leg of lamb on all sides.
7. Remove excess oil.
8. Pour marinade over lamb and coat well.
9. Lower the heat and cover the pot.
10. Regularly pour small amounts of water into the pot to prevent the lamb from burning.
11. Cook for about 60 to 90 minutes until meat is tender.

For a Roasted Version:

1. Remove from pot and grill leg in oven for 5 – 10 minutes to brown.
2. Serve as is in a roaster with roasted rosemary potatoes & butternut.

For a Saucy Version:

1. Remove lamb from pot and cool slightly.
2. Slice the meat and return to pot.
3. Simmer for 10 minutes.
4. Mix a little flour or cornflour with water and add to the pot to help thicken the sauce.
5. Serve with roasted rosemary potatoes & butternut.