Roast Coriander Lamb
This is the easiest and yummiest lamb roast ever!
However it is a roast and does take time so is probably best left
for a weekend dinner or lunch
This will easily feed a family of four and if you use a smaller cut of lamb
you can reduce the marinade ingredients and cooking time accordingly
Having said that, I tend to use the full amount of marinade ingredients
no matter what size cut of lamb I use
2 kg leg of lamb (you can also use a shoulder if preferred)
1 1/2 tablespoons of lemon juice
2 heaped teaspoons of crushed garlic
2 tablespoons of oil
1 teaspoon of turmeric
1 tablespoon of ground coriander
With a sharp knife, score the lamb in a diamond pattern in cuts
about 5mm in depth
Combine all other ingredients and rub well all over lamb
Cover with alfoil and refrigerate for an hour
Put the lamb into a shallow roasting pan without a rack
Pour 1 cup of water into the pan and roast in a moderate oven (about 180 degrees), basting the lamb with the juices occasionally for as long as the the piece of lamb takes to cook
**HINT**
For a 2 kg piece of lamb allow approximately 3 hours cooking time
For a 1.5 kg piece of lamb allow approximately 2 hours cooking time