1 – 1 ½ kg leg of Lamb

1 tsp crushed chilli

1 tsp chilli powder

1 tsp black pepper

1 tsp salt

2 tbsp lemon juice

2 tbsp chilli sauce

2 tbsp Worchester sauce

2 tbsp H.P sauce

1 tsp mustard powder

2 tbsp ghee

6 cloves garlic

1 large tomato, liquidized

Roasted Vegetables:

3 large long sweet potatoes cut into thick rings

1 small butternut, cubed with skin

1 large red onion, cut into quarters

1 med red pepper, cut into quarters

1 med green pepper, cut into quarters

8 cloves garlic crushed

2 tbsp olive oil

2 tbsp crushed red chillies

1tsp crushed cumin

1 tsp salt

1 tsp freshly ground black pepper

2 tbsp lemon juice

½ cup mayonnaise

¼ cup coriander leaves, chopped

¼ cup fresh flat leaf parsley, chopped

¼ cup ricotta cheese, cubed

Method:

Marinate leg of lamb with spices and sauces overnight.

Heat ghee and cook tomatoe and garlic for 5-6 minutes.

Set leg of lamb in the pan with the tomatoes.

Add 3 cups of water and cook on low heat until meat is tender and some gravy remains.

Cut lamb with an electric knife into slices.

Heat gravy to thicken it.

Pour over lamb slices and serve with roasted vegetables.

For the vegetable add garlic to the olive oil.

Add the remaining spices, lemon juice and stir in the mayonnaise.

Toss the vegetables in the mayonnaise mixture and place in an oven tray and cover with foil.

Bake in a pre heated oven at 180 degrees for 40 -50 minutes.

Sprinkle herbs and crumble ricotta cheese over the vegetable.