- 1 large bulb garlic, sectioned and peeled
- 1 cup olive oil
- 2 cups Greek-style yoghurt
- 2 T tikka masala paste
- 1 kg deboned leg of lamb
- 1 kg sweet potatoes, cleaned and halved
- Cook’s Essentials chilli salt
- 1 cup chopped coriander
Preheat the oven to 180°C.
Place the garlic cloves onto a baking tray and drizzle lightly with olive oil. Roast for 20 minutes, or until tender and fragrant. Remove from the oven and set aside.
Combine 1 cup of the yoghurt with the tikka masala paste.
Transfer the lamb to a large bowl and rub the tikka-yoghurt marinade onto the meat. Leave to marinate for an hour.
Toss the sweet potato halves with a drizzle of olive oil and sprinkle with chilli salt, to taste.
Together with the leg of lamb, place on a hot grid over smouldering coals and grill for 25 minutes, or until the meat is cooked to your preference.
Remove and allow the meat to rest for 5 minutes before carving.
Add the coriander, remaining ½ cup olive oil and the lemon juice to a blender and blitz to combine.
Toss the sweet potatoes through half of the coriander pesto and arrange on a platter, along with the slices of lamb and roasted garlic cloves.
Combine the remaining coriander pesto with the last cup of yoghurt and spoon over the lamb and potatoes.