Barbecued Lamb Leg

1 lamb leg
4 inch piece of raw papaya
1 tbsp onion powder
2 tsp mustard powder
2 tsp sugar
2 tsp pepper
1 tsp ground ginger
1/2 tbsp slivers of garlic
2 tbsp oil

2 tbsp tomato ketchup
2 tbsp mushroom paste
2 tbsp Worchester sauce
2 tbsp tamarind sauce
dash of chilli sauce
dash of vinegar
2 tbsp gherkins
250 ml meat stock
2 tsp corn flour

Slice the papaya finely and spread on lamb.
Set aside for 30 minutes.

Insert garlic slivers into the meat.
Combine all the spices and spread on the meat surface.
Set aside for 2 hrs.

Heat oil in a roasting tin until smoking hot.

Place the lamb in the tin and bake at 200 degrees c for 25 minutes per 1/2 kg.

Combine all the sauce ingredients and bring to a boil.

Thicken with corn flour and serve separately as gravy.


Courtesy: Chef Roopa Gulati