Roast Leg Of Lamb with Kafir Lime Leaf, Pumpkin and Mint and Malaysian Palm Oil Sauce

Ingredients

  • 1 leg of lamb weighing about 2 kg
  • 20 kafir lime leaves – tear some for slits. The rest for later
  • 50 g anchovies
  • 50 ml Malaysian Palm Oil for basting
  • 15 small cloves of garlic – halves
  • Salt and pepper to taste
  • 1 pumpkin – cut into wedges and deseeded, mix with 50 ml palm oil, and salt and pepper

For mint sauce

  • 200 g mint leaves
  • 1 clove of garlic
  • 5 tbsp Malaysian Palm Oil
  • 2 tbsp vinegar
  • 2 green bird eye chillies
  • salt and pepper

Directions

  1. Heat oven to 200℃. Make 30 small slits about an inch deep all over the lamb. Push in the sliced garlic, lime leaves and anchovies into the slits. Rub lamb with salt, pepper and Malaysian Palm Oil.
  2. Roast for 20 minutes. Baste it with its juice and Malaysian Palm Oil. Put it back in the oven at 1800. Repeat basting 4-5 times throughout 1 ½  (for medium) – 2 hours (for well done) of the roasting time.
  3. Blend all ingredients of mint sauce
  4. At 30-40 minutes of final roasting, scatter pumpkin around the lamb. When lamb is ready, drizzle with its own juice and mint sauce