Ingredients
Marinade:
- 1 New Zealand Spring Lamb Boneless Leg
- 1 cup yogurt
- 1/2 cup vinegar
- 1/3 cup oil
- 3 tbsp lemon juice
- 2 tbsp freshly minced garlic
- Salt to taste
- 1 tbsp black pepper
- 1 tbsp red chili flakes
- 1 tbsp paprika powder
- 2 tbsp tomato paste
Base:
- 2 whole heads garlic
- 2 tbsp oil
- Few sprigs of rosemary and thyme
- 2 onions cut in halves
- 1 cup broth of choice
Green Chili Sauce:
- 1 bunch fresh parsley, stems trimmed off
- 1 bunch fresh coriander, stems trimmed off
- 2 cloves of garlic
- 1-2 Thai chilies or Jalapenos
- Salt to taste
- 1 tsp black pepper
- 1 tbsp lemon juice
- 1/2 cup olive oil
Directions
- Combine yogurt, vinegar, lemon juice, garlic, salt, pepper, red chili flakes, paprika and tomato paste.
- Wash and pat dry lamb. Place in dish and rub marinade until fully coated. Cover and refrigerate for 12 hours.
- Preheat oven to 500 F. In a baking dish add garlic heads, onion, rosemary and thyme. Drizzle with oil.
- Place marinated lamb on top, bake for 30 minutes uncovered.
- Reduce heat to 350 F, add broth and cook covered for about 3 hours or until meat is tender.
- Sauce: blend all green chili sauce ingredients in blender until smooth.
- Remove lamb from oven. Transfer lamb to a plate and serve with roasted potatoes, peas, carrots and green chili sauce.
Recipe credits: @iramsfoodstory
