Roasted Leg of Lamb After Kashmirar

Degrease the leg of lamb properly and score the meat with a kitchen knife. Mix the chopped ginger, crushed garlic cloves and spices with the juice of one lemon. Grate the meat with this mixture and put it into the form. Chop the blanched and peeled pistachios and almond kernels with a blender and mix them with the yogurt (and saffron) (not with the blender!) and pour over the spiced meat. Finally, add the honey and marinate the leg of lamb for at least 2 days. Heat the oven to 230 °C and roast the leg for half an hour. Then turn down the heat to 170 °C and continue roasting for about 30 minutes per half kilo of meat. Serve with long-grain rice on the table.

Tip: Stock up on high-quality spices – it pays off!

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