Ingredients

• 1.8kg/4lb boneless butterflied leg of lamb
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 tbsp ground turmeric
• 1 tbsp coarse ground black pepper
• ½ tbsp ground cloves
• good splash rapeseed oil
• 2 large white sweet potatoes
• peeled and cut into chunks
• 2 large potatoes
• peeled and cut into chunks
• 2 tbsp olive oil
• 10 garlic cloves
• peeled
• 200ml/7fl oz high-quality beef or lamb stock
• 400g/14oz dark brown sugar
• 130g/4½oz tamarind concentrate
• 100ml/3½fl oz pomegranate molasses
• 20g/¾oz smoked chipotle chilli paste
• 1 mango
• peeled and sliced
• 2 tbsp basil leaves
• 2 tbsp parsley leaves
• 2 tbsp coriander leaves
• 2 tbsp mint leaves
• 1 lemon
• juice only
• 2 tbsp rapeseed oil

Directions

• Score small incisions into the lamb with a sharp knife. Mix together the spices and the oil and rub into the skin. Cover and leave to marinate in the fridge overnight
• or for at least an hour.
• For the sweet potatoes
• preheat the oven to 200C/180C Fan/Gas 6.
• Boil the potatoes in salted water for 5 minutes
• drain and leave to air-dry.
• Pour the oil into a deep baking tray and put in the oven for 5 minutes. Remove the tray from the oven
• then add the potatoes and garlic. Stir well and return the tray to the oven for 35¬–40 minutes.
• For the sauce
• put all the ingredients into a saucepan placed over a medium heat. Cook until the sugar is dissolved and the sauce has thickened until it can coat the back of a spoon.
• When you are ready to cook the lamb
• heat a griddle pan over a high heat. Griddle the lamb for 4–5 minutes until caramelised
• turning halfway though. Brush the lamb with the chilli and tamarind sauce
• reduce the heat and leave the lamb to cook for another 8 minutes. Turn over and cook for a further 8 minutes. Transfer to a board and leave to rest for 15 minutes before carving.
• Meanwhile
• to make the mango salad
• place the mango and herbs into a large bowl. Mix the lemon and oil together in a small jar and drizzle over the salad.
• Slice the lamb and place onto a platter. Scatter the potatoes around the lamb and drizzle with the sauce. Serve alongside the mango salad.