Indian Roasted Lamb With Potatoes

Use a sharp knife to make incisions all over the lamb.

Combine all the marinade ingredients into the bowl of a food processor or blender. Process until the mixture is smooth. Rub over the lamb. Cover and refrigerate overnight.

Preheat oven to 220C. Cook lamb for 15 minutes. Reduce heat to 150C and cook a further 1½ hours or until tender. Serve with potatoes:

For the potatoes:

Place potatoes in a pan of salted water. Bring to the boil. Drain and pat dry. Tear the potatoes into large chunks.

Heat some olive oil in a large frying pan. Add garam marsala, cumin, turmeric and mustard seeds. Cook for 30 seconds or until the mustard seeds start to "pop". Add potatoes and cook for 10 minutes or until crisp.

Garam masala: a blend of dried spices used in Indian cooking.

Asafoetida: reddish-brown in colour with a garlic like odour. Used as a condiment in curries.