Roast Raan [whole leg of lamb]

• 1 Kilo Whole Leg of Lamb
• Meat Tenderizer
• 1 tbsp Garlic Paste
• 2 tbsp Ginger Paste
• 1 tsp Onion Salt
• 1 tsp Pepper
• 1 tsp Paprika
• 2 tbsp Olive Oil
• 1 tbsp Japanese Rice Vinegar
• 1 tbsp Light Soy Sauce

For the Salad

• Green Papaya
• Cream Salad Dressing
• Mustard
• Tabasco sauce

For the Gravy

• 1 Finely chopped onion
• All purpose flour
• 1 tsp butter

Method:

1. Wash the Raan
2. Poke it all over with a fork.
3. Again. It needs to be deep.
4. Sprinkle the tenderizer
5. Leave for an hour, covered.
6. In the meanwhile, mix the garlic, ginger, pepper, paprika, onion salt, soy sauce, vinegar [use ordinary white vinegar if you don't have the Japanese variety] and olive oil.
7. Mix with a little water to make a light paste
8. Spread thinly over the Raan.
9. Pre-heat oven to 180 degrees.
10. Put the Raan in a baking tray and seal it with foil.
11. Bake for 40 minutes.
12. In the meanwhile [again], peel, clean and dice the papaya. Mix with all remaining salad ingredients. Chill.
13. Take the meat out and unwrap. Discard foil.
14. Juices should now be in abundance in the tray. Pour into the paste we made in step 7.
15. Baste meat lightly but well, and return to oven.
16. Bake for a further 15 minutes.
17. Baste again (after 15 minutes) and leave in the oven for another 10 minutes.
18. In the meanwhile [yet again], put the butter into a frying pan.
19. Add the onions. Fry till transparent.
20. Sprinkle the flour and cook for a further minute.
21. Add the paste we diluted with the meat juices in step 14.
22. Taste and add more water if required and adjust seasoning
23. Add a little cornstarch if you like, to thicken the mixture.
24. if the 10 minutes [in step 17] are done, remove the Raan and transfer to a board.
25. Cut into slices, top with gravy, accompany with the chilled papaya salad and bread.