Annie's roast tandoori leg of lamb with honey

This extremely simple recipe whiwh transforms a classic leg of lamb into a intensely flavourful and original. It was given to me by my mother-in-law, Annie. One of her signature dishes fondly shared at the annual family reunions.

2 Tbsp Indian Tandoori masala, organic
¼ to ½ tsp Cayenne Chilli powder, organic
1 tsp Ground Cumin, organic
A leg of lamb about 2 kg
2 cloves of garlic finely chopped or 1 tsp of garlic paste
Juice of 1 lemon
1 tbsp liquid honey
1 tbsp soy sauce or worcestershire sauce
1 tbsp balsamic vinegar
3 tbsp olive oil

Heat the oven to 220 ° C.
In a bowl, combine all ingredients and cover the leg of lamb with the marinade.
Roast in the oven for 1 hour (or ¼ hours per 500g for medium-rare), bast the meat a few times during roasting with the spicy juice.
When the meat is cooked, remove to a platter, cover with foil and let stand 15 minutes before carving.
Meanwhile, deglaze the juices from baking dish with 20 cl of boiling water to obtain a fragrant sauce.

Serve couscous and orange flower water soaked raisins.Or serve with sweet potato mash.