Lamb Spread

by Ghetto Gastro 1:07 PM, December 15, 2017

Aired December 20, 2017

Serves 10 servings

For the Miso Marinade:
1 1/2 tablespoons black peppercorns
2 teaspoons white peppercorns
110 grams cold coconut oil
300 grams (about 10) sweet onions, finely chopped
20 grams garlic cloves, grated
3 tablespoons coconut water
1 1/2 tablespoons oyster sauce
6 tablespoons red miso
50 grams caster sugar

For the Curry Powder:
2 tablespoons turmeric
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
4 teaspoons crushed black pepper
4 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
A pinch of ground cloves

For the Lamb:
1 bone-in leg of lamb
Limes, for serving
Roti, for serving


For the Miso Marinade: Toast the peppercorns in a small pan over low heat until fragrant. Crush with a mortar and pestle.

Melt coconut oil in a saucepan over low medium heat, add onions and garlic. Sauté until translucent. Add pepper, sauté over low heat until fragrant, add curry powder and fry until fragrant about 1 min. Add remaining ingredients and cook until flavors are combined (2-3 minutes). Cool.

Coat lamb with the marinade and refrigerate for at least 12 hours.

For the Curry Powder: Combine all ingredients. Set aside.

For the Lamb: Preheat the oven to 250°F.

Rinse lamb, dry with paper towels and make incisions throughout the lamb leg. Fill incisions with curry paste and coat the leg with the remainder. (If you have the time prepare and season the lamb the night before.)

Place the leg on a rack in a roasting pan, cover pan with parchment paper and foil, and roast until meat falls off bone (8 to 8 1/2 hours).

Remove from the oven and allow to rest for 30 minutes. Turn your oven up to 400°F.

Unwrap the leg and roast until a crust forms. Remove and season with lemon juice.

Serve with warm roti, cucumber salad and rice.

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