Roasted lamb with red thai rub

This lamb is heavenly. It works fantastically for a Sunday roast or week night supper and the leftovers make the tastiest sandwiches you could ever wish for.
The marinade also works really well with other meats- so far my trials have mostly involved chicken but it would also lend itself to pork, beef and fish and it would be perfect for summer BBQs!

Ingredients

• Lamb shoulder boned and rolled- approximately 1.75kg but if you have a smaller or larger piece just adjust the cooking time as below.
• 2 heaped tbsp red thai curry paste (I used Blue Dragon which came in a jar from Tesco)
• 2 tbsp caster sugar
• 4 tbsp olive oil
• Lots of fresh ground black pepper.

Method

1. Preheat the oven to 175 degrees C and line a baking tray with foil.
2. Mix the curry paste, sugar and olive oil in a small bowl then place the meat into the baking tray, pour over the marinade and rub it into the meat.

3. Calculate the cooking time for your lamb. This will be 25mins for every 450gms (or1lb) plus 25mins. If you like it a little more well done add an extra 35 mins at the end instead of 25. So, for example:  if your lamb weighs 900gms you would cook it for 1 hour 15mins for pink or 1 hour 25mins for well done.
4. One you have worked out the cooking time put the lamb in the oven to bake.
5. After this time, remove the joint from the oven cover it with some extra foil and leave the meat to rest for 20mins.
6. Carve into thin slices and serve with whatever veg or accompaniments you like.