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1. Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.
2. Place the joint on a chopping board and with a sharp knife make several slits over the surface of the lamb joint and season. In a small bowl mix together the Thai paste, lemon grass and oil. Spread half the mixture over the surface of the lamb. Place in a shallow dish, cover and marinate for 2 hours or overnight in the refrigerator.
3. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time.
4. 15-20 minutes before the end of the cooking time, brush with the remaining paste mixture.
Serve the lamb with roasted red onions, peppers and chillies and roasted new potatoes, garnished with toasted desiccated coconut or mustard seed
Preparation time: 10 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients:900g-1.25kg/2-3lb lean half shoulder or half leg lamb joint
Salt and freshly milled black pepper
30-45ml/2-3tbsp prepared red or green Thai curry paste
1 lemon grass stalk, finely chopped
15ml/1tbsp sunflower oil