Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic.
Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth.
Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture.
Cover and refrigerate for at least 8 hours, or overnight.
Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 ¼ to 1 ½ hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.
Viva Vista Mall #01-15 3 South Buona Vista Road Singapore 118136
**PLEASE NOTE WE WILL BE CLOSING THIS STORE IN MID SEPTEMBER WHEN WE MOVE TO OUR NEW LOCATION IN BUKIT TIMAH ROAD**
Opening Hours:
Monday: 10am - 4pm
Tuesday: 10am - 4pm
Wednesday: 10am - 4pm
Thursday: 10am - 4pm
Friday: 10am - 4pm
Saturday: 10am - 3pm
Sunday: 10am - 3pm
Note: The best place to park is in the URA open-air carpark at the bottom of South Buona Vista Road on the corner of Pasir Panjang Road. We are a 1-minute walk from there - when you get to Viva Vista Mall, walk down the very left side of the building, and you will find us at #01-15.
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