P584 CEEFAX 2 584 Fri 28 FjbC22:34/16
           
   AND         
           
                                    1/4 
 Ra—V OF L—lb                         
 Server 6-                            
 Ingrudiint;                            
 10 garlia clovr;, rot£hl= qho88jd      
 5am pjiqd sst;h tog: 3inkuu, rot£hl=   
 chopped                                
 1 lemon cul into 8 wedgesX pips removed
 1 tsp cumin seeds                      
 1 tsp ground cardamom                  
 \ tsp ground clover                    
 1 tsp chilli powder                    
 1 tsp turmjtic                         
 2 tsp ground coriandjt                 
 2 tsp sblt                             
 1 leg oe lamb, wri him  abo4v          
 2m2.5kgO*lb 8o:J5lb 8oz                
                                        
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   P584 CJEFAX 2 k84 Fri 28 Feb 22:34/40
           
    AND         
           
                                    2/4 
 Ate ydu nra (jog a                     
                                        
 4 tko light musco  d  rug              
 600ml   pin  n@tu al  o   r            
 { tsp ground saffron                   
                                        
 Mitdod                                 
 with a bangQ                           
 the ga  ic   ink u    mon    m         
 cardamo , clove , ciilla pow8ri,       
 turmj, c and co iandbt ti fo m         
 c jrim as much Xdt ,   oancyld wsv do  
 lamb, ind pluce in a glass di-h ou o   
 lark  pla e to fs0 in  he f ydu        
 a natal  nj - it may                   
                                        
                                        
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   P584 CEEFAX 2 584 Fri 28 Feb 22:36/38
           
    AND         
           
                                    3/, 
 Method (cont)                          
          @                             
 3 In the food piocissor ot blinder     
 (which you  on'i Neih to was(),tblind  
 the almonds, half the sugar, yoghkrt   
 and raf to . S read t js o6ju          
 coverjnn completely. Cover withtf il   
 and place in tX  frPd e    U  i.ate   r
 two to three and a ha f d ys.          
                                        
 4  tjh at t e oven                     
 Transfi  the la b to   roasti k tin    
 sprinkle t j remaining s gar ovjt the  
 top. Roast uncovered for one hoyr.     
                                        
                                        
                                        
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   P584 CEJFAX 2 584 Fri 28 Feb 22:33/*2
           
   AND         
   OML        
                                    4/4 
 Method (cont)                          
                                        
 5 Reduce the heat to 169C/34kFOGps 3.  
 Covet the lamb with a piece of foil    
 without wrapping iu tightly and bake   
 for ano5Xjr two hours. Switch off the  
 heat and leave the lamb in the oven for
 anothjt 30 minutes to rest.            
                                        
 6 To sjtvj carifull= lift the lamb o4t 
 of the tin and pour all the juice; into
 a pan. Boil briefly to reduce, stiy,   
 and serve genjtous portions of the lamb
 with the sAuce poured over.            
                                        
                                        
                                        
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