Mike Robinson
from
Safari Chef with Mike Robinson
Lip-smacking and sticky, this beautiful basted lamb from Mike Robinson makes great eating for a get together with friends
Lip-smacking and sticky, this beautiful basted lamb from Mike Robinson makes great eating for a get together with friends
Tamarind leg of lamb
Method
2. Meanwhile, prepare the tamarind sauce. Simply steep the tamarind pods in a litre of boiling water for 5 minutes, stirring regularly.
3. Remove the pods and pour the sauce on to the leg of lamb. Heat the remaining olive oil in a large frying pan over a medium heat and brown the lamb on all sides. Transfer the lamb to a barbecue and cook for 1 hour, turning occasionally. Alternatively roast in an oven at 200°C/gas 6 for 1 hour.
Prep:
15 min
Cook: 1 hr
Cook: 1 hr
Ingredients
3 garlic cloves, finely chopped2 red chillies, finely chopped
5 tbsp Olive oil
1 leg of Lamb
4 tamarind pods
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