P584 CEEFAX 2 584 Fri 28 Feb 21:11/17
            
   AND' j7j5k5n1        
           
                                    1/4 
 RAAN OF LAMB                           
 Serves 6-8                             
 Ingredients                            
 10 garlic clovis, rougXly chopped      
 5cm piece fresh root gingjt, roughly   
 chopped                                
 1 lemon cut into 8 wedges, pips remo6jd
 1 tsp cumin seeds                      
 1 tsp ground cardamom                  
 \ tsp ground cloves                    
 1 tsp chilli powder                    
 1 tsp turmjtic                         
   tsp ground coriandj                  
 2 tsp salt                             
 1 leg of lamb, weighing about          
 4-2.5kg/4lb 8ozJ5lb 8oz                
                                        
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   P584 CEJFAX 2 584 Fri 28 Feb 21:22O14
   X        
    AND' j7j5k5n1        
           
                                     /4 
 Ingredients (cont)                     
 125g/4\ oz ground almonds              
 4 tsp light muscovado sug1r            
 600ml/1 pint natural yogh;rt           
 { tsp ground saffron                   
                                        
 Method                                 
 1 In a food processor or blendjt whi:z 
 the garlic, ginkjt, lemon, cumin, s lu,
 cardamom, clover, chilli powdjt,       
 turmjtic and coriandjt to form a paste.
 2 Trim as muc  fa  as pot i li off th  
 lamb, and place in a glass dish ot on a
 large plate to fit in the fridge (not  
 a metal one - it may discolour) Spread 
   j limo  and ga lic  aste o j  it     
                                        
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   P584 CEEFAX 2 584 Fri 28 Fed 21:12/43
   X        
   AND         
   O        
                                    3   
 Mi ho  (cont                           
                                        
 3 In the food processor ot blender     
 (whicX you don'u need to was(), blind  
 the almonds, half th  s gar, yo huz    
 and saffron. Spread this over the lamb,
 covering completely. Covet with foil   
 and place in the fridge to marinate for
 two to three and a half d ys.          
                                        
 4 Ptihjat the oven to 220C/425F/Gas 7. 
 Transfer the lamb to a roasting tin and
 sprinkle the remaining sugar ovjy the  
 top. Roast uncovjtjd for one hour.     
                                        
                                        
                                        
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   P584 CEEFAX 2 584 Fri 28 Feb 21:12/21
   T        
   AND' j7j5k5n1        
           
                                    4/4 
 Method (cont)                          
   @                @                   
 5 Reduce the hja  to 16 CO32   Gas 3.  
 Covet the lamb with a pi ci of foil    
 w tho t w a  i   it  i h l  and  ak    
 eor anothjt two hours. Switch off the  
 heat and leave the lamb in the oven fo 
 ano hit 30 minuter to rest.            
                                        
 6 To serve carefully lift the lamb out 
 of the tin and po r all the juicer int 
 a pan. Boil briefly to reduce, ste ,   
 and sjtvj gjnjrous portions of the lamb
 with the sauce poured over.            
                                        
                                        
                                        
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