-
Using a sharp
knife, remove the skin and any excess fat from lamb.
-
Using tip of
the knife, make deep slits all over the lamb.
-
Combine
ginger, garlic, salt, ground spices and lemon juice
-
If mixture is
to dry, add a very little oil.
-
Rub spice
mixture well over the lamb, pressing it into every slit.
-
Put yoghurt,
almonds, pistachios and saffron powder into blender container.
-
Blend
together until smooth, then spoon the puree over the lamb.
-
Drizzle the
honey over, cover and allow lamb to marinate at least overnight in the
refrigerator or two if possible.
-
Allow 30
minutes per pound of cooking time.
-
Preheat oven
to very hot, 230oC (450oF), and roast lamb in a
covered baking dish for 30 minutes.
-
Then reduce
heat to moderate, 170oC (350oF) and cook for a
further 1 3/4 hours or until lamb is cooked through.
-
Uncover lamb
and cool to room temperature.
-
Serve.