Cooking instructions:
Preheat the oven to 180°C. Place the garlic cloves onto a baking tray and drizzle lightly with olive oil. Roast for 20 minutes, or until tender and fragrant. Remove from the oven and set aside. Combine 1 cup of the yoghurt with the tikka masala paste. Transfer the lamb to a large bowl and rub the tikka-yoghurt marinade onto the meat. Leave to marinate for an hour. Toss the sweet potato halves with a drizzle of olive oil and sprinkle with chilli salt, to taste. Together with the leg of lamb, place on a hot grid over smouldering coals and grill for 25 minutes, or until the meat is cooked to your preference. Remove and allow the meat to rest for 5 minutes before carving. Add the coriander, remaining ½ cup olive oil and the lemon juice to a blender and blitz to combine. Toss the sweet potatoes through half of the coriander pesto and arrange on a platter, along with the slices of lamb and roasted garlic cloves. Combine the remaining coriander pesto with the last cup of yoghurt and spoon over the lamb and potatoes. |