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Peel & blitz together the ginger & garlic along with veg oil. Add it to a bowl with yoghurt, all the spices, food colouring & lemon juice.
Use a knife to make deep incisions in the lamb (both sides) & slather on the marinade, make sure it’s well coated. Leave it in the fridge for min 6 hrs.
Preheat the oven to 190C/GAS MARK 5.
Add onion to your roasting tin. Place the lamb on top of an ovenproof grill rack & that on top of the tin.
Add 3-4 cups of water to the bottom of the tin, this will help with the gravy. Cover the lamb with a double layer of foil & put it in the oven for 3.5 hrs.
Then, take it out the oven & remove the foil. Turn your oven to max, 245C/GAS MARK 9 & roast it for 20 more mins, until the skin is crispy & brown.
Take it out the oven & wrap the lamb in foil & let it rest for 20 mins. The lamb should be done.
Melt a tsp of butter over medium heat & whisk in flour. Sieve in the pan juices & add a tsp of gravy granules, give it a good mix & let it bubble down to your desired consistency.
Last but not least, plate it up and enjoy!