Preheat the oven at 450 F. 3 tbsp of natural live yoghurt.

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Place the meat in the oven Reduce the oven to 325 F.

Indian roast lamb. 1 lemon juiced zest. 2 tbsp of ground almonds. 2 tsp of Jaggery or as an alternative demerara sugar 1 tsp of sea salt.

I was convinced that if we provided the right mix of ambiance quality of food and top service people would come. 1 tsp of sunflower oil. Remove the cling film and sprinkle the lamb with a little more brown sugar Roast on high heat for about 15 minutes uncovered Reduce the oven heat to 170C Gas Mark 3 325 F and cover the meat with kitchen foil Roast for about 3 hours.

1 tsp of white pepper 1 tsp of sunflower oil. Let the lamb bake for 25-3 hours till it is tender basting often with the sauce in baking dish. Roast the lamb for 1 hour 40 minutes basting regularly with the.

The Lamb Raan Marinade. While potatoes are roasting place the onion in a small bowl add the lime juice and season and set aside. 3 tbsp of natural live yoghurt 2 tbsp of Greek yoghurt 1 lemon juiced zest.

2 tbsp of ground cashews. 2 tbsp of Greek yoghurt. After years of working for other people I realised the only way to produce the highest level of flavours and service was to open my own restaurant.

Drain the onions and scatter over the roasted potatoes. 18-2 kg whole leg of lamb with deep cuts and all fat removed 1 large to medium oven cooking bag to marinade and oven cook. Remove potatoes from the oven and transfer to a serving dish and sprinkle with some salt.

1 tsp of salt. One hour before cooking remove the lamb from the fridge and preheat the oven to 200C180C FanGas 6. Head chef and owner Russell Uddin has owned the Blue Sari since May 2011.

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