date:Apr 18, 2014
a sharp knife then stab it a few times and use your fingers to make little holes. Spread the tikka paste over the lamb and into the holes, then stuff the holes with slices of chilli and garlic and mint leaves. Cover and marinate in the fridge overnight.
3. When ready to cook, take your lamb out of the fridge to come up to room temperature. Preheat the oven to 170C. Arrange the onion slices in the base of a deep roasting pan and drizzle with sunflower oil. Place the lamb on top and cover with a