For the red pepper paste: Put chilli and capsicum in a food processor to form a smooth paste. Transfer to a medium saucepan and add salt and sugar. Cook over a low-medium heat stirring occasionally for approx 45 minutes (or until it has a thick 'jammy' consistency).
To make marinade, combine all remaining ingredients except lamb, and season. Rub marinade all over lamb and refrigerate overnight (or for at least 1 hour at minimum). Bring lamb to room temperature before cooking.
Preheat oven to 350F. Place lamb and all marinade in a baking paper lined roasting tray and transfer to the oven. Reduce heat to 300F and cook for 3 to 4 hours basting regularly until meat is VERY tender.
Allow to rest for at least 10 minutes (keeps it juicy) before carving. To serve, divide lentil salad between plates (will add recipe for lentil salad later). Top with sliced lamb and drizzle with pan juices then sprinkle with chopped walnuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	550.95 Kcal (2307 kJ)
Calories from fat	396.73 Kcal
		% Daily Value*
Total Fat	44.08g	68%
Cholesterol	141.75mg	47%
Sodium	1241.05mg	52%
Potassium	266.76mg	6%
Total Carbs	3.61g	1%
Sugars	1.82g	7%
Dietary Fiber	0.15g	1%
Protein	32.32g	65%
Vitamin C	1mg	2%
Iron	2.1mg	12%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	255.39 Kcal (1069 kJ)
Calories from fat	183.9 Kcal
		% Daily Value*
Total Fat	20.43g	68%
Cholesterol	65.71mg	47%
Sodium	575.28mg	52%
Potassium	123.66mg	6%
Total Carbs	1.67g	1%
Sugars	0.84g	7%
Dietary Fiber	0.07g	1%
Protein	14.98g	65%
Vitamin C	0.5mg	2%
Iron	1mg	12%
Calcium	20mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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