1 fat clove of garlic, peeled and thinly sliced
1 1/2 TBS white vinegar
1/2 TBS brown sugar
1 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili paste
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
pinch ground cloves
Make 4 shallow diagonal cuts across the meat,
Insert a piece of garlic into each cut.
Combine the remaining ingredients in a small bowl.
Rub all over the roast.
Place in a shallow dish, cover and then chill for at least 8 hours or overnight.
Transfer to a baking dish (I used my stoneware obviously!).
Preheat oven to 180*C/350*F/ gas mark 4.
Roast for about an hour and a half, or until desired doneness.
Cover with foil and let stand 10 minutes before cutting into slices to serve.
I served it removed from the bone, diced and mixed through spicy rice
bones, picked clean... nom nom nom!
IPD'ers - The meat is IPD friendly if you omit the sugar - would be great served with salad!