Recipe by Chef Pam the chefwife

by Tia

Serves: 6-8

Preparation time: 24hrs


  • 1 leg of lamb, bone in
  • ½ head of garlic, peeled and roughly chopped
  • ½ teaspoon ginger, chopped
  • ½ tablespoon smoked paprika
  • ½ teaspoon sea salt
  • 1 tablespoon lamb rub
  • ½ tablespoon ground cumin
  • ½ tablespoon ground coriander
  • ½ tablespoon freshly ground black pepper
  • ¼ tablespoon turmeric
  • juice of ½  a freshly squeezed lemon
  • 50ml of olive oil
  • 2 banana leaves, or more as needed to wrap


  1. In a large pestle, crush the garlic cloves, salt and black pepper to create a smooth paste.
  2. Add in all the dry spices, plus lemon juice and olive oil.
  3. Blend into the garlic paste until evenly combined.
  4. Wash and dry the lamb, Rub the spices all over the lamb, working it in thoroughly to completely and evenly cover the meat. Cover and leave to marinate overnight in the fridge.
  5. Before cooking, preheat the oven to 140 degrees Celsius, and remove the lamb from the fridge to reach room temperature.
  6. Wrap the lamb in the banana leaves, making sure it is fully enclosed
  7. Place in a deep baking tray with wrapping facing down to help the leaves stay in place.
  8. Cover the tray with foil, then roast in the oven for 3-4 hours, check the meat often as the exact cooking time will depend on the weight.

When the flesh falls off the bone switch off the oven, and allow the lamb to rest, still covered, for about 30 minutes and serve with your choice of rice.

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