Easter: mutton dressed as raan

Day 1: Trim a 2kg mutton leg of most of its fat Photograph: Tim Hayward

Make three or four cuts, almost down to the bone, along the length of the leg Photograph: Tim Hayward

Make three or four cuts of similar depth across the the leg, then flip it over and repeat on the other side Photograph: Tim Hayward

Here's the mise-en-place for the first dry rub. Clockwise from left: three cloves of garlic, a thumb-sized piece of fresh ginger and a 3cm piece of cinnamon stick; about a tablespoon of cardamom pods, 1/4 teaspoon of cloves, 1/2 teaspoon of cayenne, a teaspoon of turmeric and, in the centre a teaspoon of salt Photograph: Tim Hayward

Roll over the cardamom with the side of your pestle, then pick out the pod husks. It's the fastest way and you needn't be too fussy about getting it all out Photograph: Tim Hayward

Peel and roughly chop the garlic and ginger, and put into a mortar or blender with the rest of the rub ingredients Photograph: Tim Hayward

Bash or blitz, adding the juice of half a lemon to form a paste Photograph: Tim Hayward

Rub the paste onto the mutton leg, working it well into the cuts Photograph: Tim Hayward

Seal into a heavy-duty sealable food bag and allow to marinate in the fridge at least overnight Photograph: Tim Hayward

Day 2: The mise-en-place for the wet marinade. Clockwise from left: 250g natural yoghurt, 100g pistachios, 100g almonds, a large pinch of saffron soaked in hot water Photograph: Tim Hayward

Blitz everything until smooth Photograph: Tim Hayward

Pour into the marinating bag Photograph: Tim Hayward

Massage ferociously then return to the fridge for 24 hours or at least overnight Photograph: Tim Hayward

Serving Day: Preheat the oven to 225C (437F) and place the lamb on a rack in a baking dish. You can, if you wish, roast potatoes alongside Photograph: Tim Hayward

Drizzle with honey ... Photograph: Tim Hayward

... cover with foil and roast for half an hour. Then lower the heat to 160C (320F) and continue to cook for 50 minutes per kilo Photograph: Tim Hayward

Allow the meat to rest for 20 minutes or so. It should be juicy and slightly pink at the bone Photograph: Tim Hayward

Serve on saffron rice (you can cook it while the meat rests) and, if you wish, use a little extra yoghurt to loosen the crust in the bottom of the roasting tin and pour over Photograph: Tim Hayward