Almond Crusted Leg of Lamb

SERVES 6

3 ½ pound. leg of lamb, trimmed of all visible fat
1 teaspoon ground cardamom
1 small onion, chopped
4 garlic cloves, minced
1 (1-inch) piece of ginger, minced
3 green chilies, minced
2 teaspoons ground cumin
½ teaspoon ground cloves
1 tablespoon lemon juice
2 cups sour cream
½ cup blanched almonds, chopped
1 tablespoon brown sugar
½ cup plain yogurt

Pierce the leg of lamb with a sharp skewer all over so that the marinade will penetrate. In a large bowl mix together the cardamom, onion, garlic, ginger, green chillis, cumin, cloves, lemon juice and 1 cup sour cream. Reserve.

Coat the lamb all over, using half the marinade. Cover with plastic wrap and marinate in the fridge for at least 6 to 8 hours. Cover the remaining marinade and refrigerate it.

Preheat the oven to 375°F.

Mix the reserved marinade with the ground almonds, brown sugar, yogurt, and the remaining sour cream. Crust the lamb all over with the almond mixture. Transfer the lamb to a shallow roasting pan and cover loosely with oiled aluminum foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, until the lamb is cooked and the coating is browned. To check if the lamb is cooked, insert a thermometer into the meat nearest to the bone reads 150 º F for well done.

Serve whole and carve the meat at the table.