The day before you want to serve the dish, score the leg of lamb with a sharp knife, making deep cuts in crosses on both sides, and set aside.
Put the all ingredients in a large bowl and make a thick paste
Rub the marinade on to the lamb well and into the cuts, then transfer to a large polythene food bag or a casserole dish and cover. Leave in the fridge overnight.
The next day, around 3 hours before you want to serve the lamb, preheat the oven to 200°C/350°F
Transfer the lamb to a deep roasting tray, and loosely cover with foil.
Cook for 1 hours 45 minutes for lamb that is pink in the middle, and 2 hours if you like it more well done.
10 minutes before the finished cooking time, lightly drizzle the oil or melted butter With 20 minutes to go remove the foil so that the lamb browns nicely. Take the meat out of the oven, cover with foil and rest it for 15 to 20 minutes before carving.
Served with boiled vegetables and roast potatoes with gravy.
Enjoy !!!
