POTROAST LEG OF LAMB

1X2KG LEG OF LAMB 10ML PERI-PERI OIL 4 CLOVES OF GARLICK CRUSHED 10ML SALT 7.5MG (one and a half tspn) pepper 5ml red masala 500ml (2 cups) water 1 small carrot peeled and sliced 1kg potatoes 375ml oil (1.50 cups)

When purchasing the lamb, remove gland. Make a few incisions in the meat before soaking in lukewarm water for 20 minutes. Rub in with peri-peri oil, garlic, salt, pepper and masala and place in roasting saucepan with the water. Cook, covered for 60 minutes on high, then reduce to medium. Add carrot to stock. Baste meat occasionally for 40 minutes or until tender. Add more water during cooking to make a tick gravy. Deep-fry potatoes in hot oil and serve with spicy carrots and gem squash.

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