Ingredients:

1x leg of lamb

For the marinade:

• 1 tbsp garam masala
• 2 tbsp smoked sweet paprika
• 1 tbsp cumin seeds
• 1 tbsp ground cinnamon
• 1 tbsp ground cinnamon
• 1 tbsp Maldon salt
• 1 sprig of fresh curry leaves
• 30ml honey or apricot jam
• 4 lemons
• 10 garlic cloves
• 30ml olive oil
• 750ml plain greek yoghurt

Extras:

3 red onions, peeled

3 carrots, peeled

Method:

1. Set the EGG for indirect cooking using the convEGGtor and stabilise at about 120°C – 130°C.
2. In a maxing bowl add yoghurt, garam masala, sweet paprika, cumin seeds, ground cinnamon, Maldon salt, curry leaves, apricot jam or honey and the juice of one lemon. Lastly, add the olive oil and mix well.
3. Chop the cloves of garlic well and mince with the back of a knife. Add to marinade.
4. Score the leg of lamb on both sides and place in a plastic bag. Pour the marinade over the lamb and close the bag.
5. Massage the marinade into the lamb and allow to marinade for a few minutes.
6. Slice the red onions and carrots lengthways.
7. Once the EGG has reached the desired temperature, place the carrots and onions on grid to form a base.
8. Remove the lamb from the bag and place on top of the vegetable base. Keep remaining marinade.
9. Close the EGG and cook for 4 – 5 hours, brushing the lamb every 30 minutes or so with the remaining marinade.
10. Just before the lamb is ready, split the other 3 lemons in half and place on the grid to warm up.
11. Once the lamb is cooked, allow to rest for 10 minutes and carve. Warm the remaining marinade and drizzle over the lamb. Squeeze the grilled lemons over the lamb and serve with the carrots and red onion.