Indonesian roast lamb

2Tbs keekap manis
2 Tbs seeded mustard
5 kaffir lime leaves, shredded
2 Tbs chopped ginger
3 tsp ground black pepper
2 Kg lamb shoulder
1 head garlic, cut in half horizontally
100ml water

Mix together keepkap manis, mustard, lime leaves, ginger, pepper and salt together.  Place lamb in roasting tray and smother with oil mixture. Tuck garlic pieces under lamb.  Pour water into tray and place in oven at 200*C, covered.  Roast for one and a half hours, then test for doneness, basting halfway through and checking to see if more water is need.  Rest 10 mins before carving.

recipe adapted from Bali by Janet de Neefe