240
Cooking Time
30
Prep Time
4
Serves
- Preheat the oven to 160c. Mix the oil, salt, and black pepper in a small bowl. Add the lamb to a large lined deep baking tray. Score the skin lightly a few times with a sharp knife
- Add the black pepper mix to the lamb and spread it well. Pour the stock in the tray. Cover the baking tray with foil tightly. Roast in the oven for 2 hours
- Take it out of the oven, baste the lamb, and add the full head of garlic to the tray. Put the foil back on and roast for a further 1 hour 20 minutes basting a couple of times while cooking
- Take the lamb out of the oven, pour out all the juices (you can use them for a gravy) leaving just a little at the base of the tray (around 3-4 tbsps.) Spread most of the chilli jam all over the lamb and roast again uncovered for 35-40 minutes until tender and sticky
- Take the lamb out on a serving platter and top with remainder of the chilli jam. Let the lamb rest for 20 minutes. Serve with turmeric roast potatoes, stir fried spinach and the roasted garlic.
