Briefly roast the three seeds in a frying pan over gentle heat for couple of mins, then crush them in a pestle and mortar with the pepper corns. Remove from mortar and crush the garlic, salt and chilli in it coarsely. Stir both mixes in to the yogurt.
Make deep incisions across the lamb, right through the fat and into the meat about 1" down and 1" between each one.Pour the paste over the joint and work into the slashes with your fingers. Leave to marinade under cling wrap in fridge for at least 8 hours. (This can be done up to 2 days ahead).
Heat oven to 400F/200c/gas 6. Sit the joint on the sliced onions in a roasting tin and cook for 2 hours.
Some of the mixture will ooze into the onions, so place joint on carving dish, scrape all the pan juices off the bottom and heat through with a bit of the cooking liquor from your vegetables to serve with the meat and onions. Sprinkle with coriader before serving. Nice with basmati rice.
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