One 3lb leg of lamb with all visible fat and skin removed
small tub of 0% fat greek yoghurt
1 tbsp tikka curry powder
3 cloves garlic
1” root ginger
3 tbsp lemon juice
1. In a blender or food processor whizz together all the ingredients other than the lamb.
2. spread the mixture aover the whole surface of the lamb and leave to marinate for 4 hours or overnight in the refridgerator
3. Roast the lamb (200 degrees) with no cover, for 45 minutes then let it rest for 15 minutes under foil. If you don’t like it pink then cook for another 20 minutes or until the juice runs clear.
Carve into the bone to ensure that everyone gets a bit of the outside.