Spicey Roast Lamb

Ingredients
1.5Kg Leg of Lamb
1 Teaspoon Each Chilli Powder, Garlic (crushed), Coriander, Cumin, Salt
1 Tablespoon Breadcrumbs
2 Tablespoons Lemon Juice
2 Tablespoons Sultanas
3 Tablespoons Natural Yoghurt
Oil
Salad Leaves, Cherry Tomatoes, Lemon Wedges, Chopped Fresh Coriander and Grated Carrot to serve

Equipment
1 Mixing Bowl
1 Blender
Tin Foil
1 SHARP Knife

The Good Bit

1. Pre heat your oven too 180c 350f gas mark 4, trim any fat that you can from the leg of lamb, rinse it, then pat dry and set on a sheet of tin foil that will be large enough to cover it.
2. Mix all the teaspoons of spices together in the mixing bowl, the rest of the ingredients (breadcrumbs, yoghurt, lemon juice, sultanas and a splash of oil) should be blended until you have a smooth paste, combine this then with the spice mixture and mix well.
3. Pour your spice mixture over your lamb and rub it in well then cover with the tin foil, cook in the oven for 1 hour 30 minutes, remove and with the juices in the tin foil baste the leg again, you may need to use a spoon here, this time whack the lamb in the oven uncovered to brown off for 45 minutes.
4. Serve on a bed of salad leaves, chopped cherry tomatoes and fresh coriander and maybe some grated carrot and lemon wedges.
   

Serves 6

Mini Lamb Kebabs and Baby Onions

Ingredients
450g Lamb (minced)
1 Onion (thinly chopped)
1 Teaspoon Each Garam Masala, Garlic (crushed) Salt
4 Tablespoons Fresh Coriander (chopped)
6 Green Chillies (sliced, de seeded for a cooler kebab)
1 Tablespoon Flour
12 Baby Onions (de-skinned but left whole)
12 Cherry Tomatoes
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Blender
1 Spatula
1 Mixing Bowl
Wooden Skewers (soaked in water for 20 minutes before hand)
1 Pastry Brush

The Good Bit

1. Ok, in the mixing bowl along with the minced lamb, add the chopped onion, garam masala, 1/3 of your chillies, 1/2 the coriander, salt and flour, get your hands in there and give it a good mix, then transfer to your blender and give it a blast for about 1 minute.
2. Now take out clumps of the mixture about the size of a lime and form around the skewers, you should be able to get 2 clumps on each skewer, continue until all the mixture is used up.
3. You now want to brush the kebabs with a little oil then stick them under a very hot grill, turning and re basting occasionally for 12-15 minutes, until the meat is evenly brown all over.
4. Now heat a good splash of oil in your wok and drop in the onions, when they start to brown you can add the tomatoes and the rest of your chillies, now slide the kebabs carefully from the skewers into the wok and cook, stirring slowly for 3 minutes.
5. Serve and garnish with a sprinkling of coriander which you should have left.
   

Serves 4