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17 December 2012,03:16 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Pre heat the oven to temperature 160°C / 320°F.
  • Chilli Paste: Drop the chillies and garlic in a hot dry frying pan and cook until skins are blistered and charred.
  • Place chillies in a bowl, pour hot water to cover and soak at least for 20 - 30 minutes. Drain chillies and discard water.
  • Squeeze the garlic from skins. Place the chillies, garlic, tomato, oregano, cumin, peppercorns and vinegar in a food processor and process to a puree.
  • Place lamb in a glass dish, spread with chilli paste, cover and marinate in the refrigerator for at least 2 - 3 hours or overnight.
  • Transfer the lamb to a baking dish and roast until tender.


  • 1.5 kgs leg lamb, trimmed of visible fat

Chilli Herb Paste

  • 2 tablespoons apple cider vinegar
  • 4 ancho chillies
  • 3 cloves garlic, unpeeled
  • ½ teaspoon ground cumin
  • ½ teaspoon crushed black peppercorns
  • 1 ripe tomato, peeled and chopped
  • 1 tablespoon chopped fresh oregano

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