Roast lamb is festive, without a doubt. Be it an occasion, or honoring guests, or simply for a family get-together, it hits the bull’s eye every time.
I kept the spice mixture to a minimum this time, and mixed it with tomato paste which lends a very mellow sour taste that tenderises the meat beyond descriptionServed on a bed of roasted vegetables, it is a sight sure to impress.
1 leg of lamb
1 head of garlic
3 Tbsp tomato paste
1 1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp chili flakes
2 to 3 tsp paprika
Mix the salt, pepper, chili flakes, onion powder, garlic powder, and paprika well into the tomato paste; set aside.
With a sharp paring knife, stab the thigh and insert a peeled garlic clove in the incision at regular intervals.
Smear the tomato-spice paste all over the meat, both over and under.
Place in a rimmed baking dish, and cover well with foil.
Bake in a preheated 400F oven for 2 hours.
Uncover and bake a further 30 minutes to slightly color and crisp.
Serve on a bed of roasted vegetables.