This stunningly delicious lamb and spice recipe is a bounty for taste, texture and intense flavor. This Kashmiri Roast Lamb is an adapted recipe from an old Family Circle Curry Recipe Book. I hope you enjoy!

1 X 2.5KG (5lb) leg of lamb, boned (although I don't bone mine)

1 tablespoon finely grated fresh ginger

4 cloves garlic (crushed)

3 teaspoons salt

2 teaspoons Clive of India Madras Curry Powder (I use what's there!)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

2 tablespoons lemon juice

Lemon rind of 1 lemon, sliced extremely finely

1 cup natural yoghurt (no flavor-I use Greek yoghurt)

2 tablespoons blanched almonds

1 packet powdered saffron or 1/4 teaspoon saffron strands ( I use Turmeric-same quantities)

1 tablespoon honey

1.  Use sharp knife to remove skin, excess fat from lamb and make sharp slits all over meat.

2. Combine ginger, garlic, salt, ground spices, lemon juice and lemon rind. If mixture is too dry, add little olive oil to improve spreadability. Rub spice mixture into lamb.

3. Put yoghurt, almonds and saffron or turmeric in blender to combine and chops almonds. Leave them (almonds) a little chunky which is nice when it cooks on top. Blend a bit then add in honey.

4. Pour over lamb. Cover, refrigerate and marinade overnight. Lamb becomes so so tender.

5. Pre-heat oven to very hot and roast lamb in a covered baking dish for 30 minutes.

6. Reduce heat to moderate oven and then cook for further 1 hour 45 minutes or until cooked through.

7. Uncover lamb and give 5 or 10 minutes crisping a touch the almonds on top.

I cook mine in a Webber BBQ all the time...cooks beautifully.

Uncover, stand 10 minutes before slicing and serve with rice. Basmati is my favorite.

Makes 8-10 servings.

Bon Appetito!

Recipe courtesy of Foodcreate recipe author GumBootSally.

Photo courtesy of copykat.com.

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