1x 2kg leg of lamb cleaned and washed

¼ cup cooking oil

¼ cup butter melted

1 Tbsp chilli powder

2 tsp Crushed coriander seeds

1 Tbsp crushed cumin seeds

2 Tbsp freshly ground pepper

1 Tbsp curry powder

3 Tbsp ginger & garlic paste

Salt and taste

¼ cup bread crumbs

¼ cup ground almonds

¼ cup sesame seeds

¼ cup natural yoghurt

2 Tbsp lemon juice

2 Tbsp sultanas optional

Preheat oven to 180°C. pat dry the leg of lamb and place in large bowl. In a medium bowl, mix together oil, chilli, coriander, cumin, pepper, curry powder, salt, ginger and garlic and ¼ cup water to make a paste; keep aside until required.

In a food processor, combine breadcrumbs, almonds, sesame seeds, yoghurt, lemon juice and sultanas. Add to spice mixture and blend well. Rub mixture over meat to cover well.

Using a large piece of foil sprayed with non – stick cooking spray, enclose meat and place in an ovenproof dish; cook for 1 ½ – 2 hrs. remove lamb from oven, open foil and baste meat with cooking juices.

Return the meat to oven, uncovered, for 45 min or until cooked right through and tender. Allow lamb to stand for 15 min then slice into thick slices.

Serve with roasted ribbon vegetables yellow rice and salad.

Serve 8