Ingredients 

• 60ml (4 tbsp) olive oil
• 120g (4fl oz) Greek yogurt
• 5cm (2in) fresh ginger, peeled and grated
• 2 pinches saffron threads
• 5ml (1 tsp) ground coriander
• 5ml (1 tsp) freshly ground black pepper
• 5ml (1 tsp) Madras curry paste
• 10ml (2 tsp) dried chilli flakes
• 2 cloves of garlic chopped
• 10ml (2 tsp) salt
• 60ml (4 tbsp) brown sugar
• Juice and zest of 1 lemon
• 1 leg of lamb, weighing about 2.5kg (5.5lbs)

Method

• Place the garlic, oil, yogurt, ginger, saffron, coriander, pepper, curry powder, chilli, salt, sugar and lemon in a large bowl and stir until smooth.
• Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
• Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
• Preheat the oven to 320ºF/160ºC/gas mark 3.
• Remove the clingfilm and place the meat in an oiled roasting tray.
• Cook in the oven for 2 1/2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
• The lamb should have formed a golden, crisp crust.
• Switch off the oven and leave the lamb in there for another 30 minutes, then serve.