Using a knife, make a couple of incisions on both sides of the lamb and release the meat from the bone at the top of each leg, so you can push some of the marinade between the bone and the meat. Rub the pink rock salt and chilli powder over the lamb. Put the legs into a sturdy roasting tin that you can use on the hob (you will need to reduce the liquid over the heat at a later stage). Mix the lemon juice with the ginger and garlic and rub all over the lamb. Mix the black cumin, bay leaves and cassia bark with the vinegar, then rub this over the lamb too. Leave for 30 minutes, turning the legs in the vinegar and spice marinade and ‘basting’ the meat with the marinade at 10-minute intervals.
Preheat the oven to 180°C/160°C fan/gas 4. Cover the roasting tin with foil and cook undisturbed in the middle of the oven for 2½ hours.
To make the masala, dry roast the cumin and fenugreek seeds, cassia bark, cloves, cardamoms and peppercorns in a heavy-based pan over a low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a pestle and mortar.
Remove the tin from the oven and remove the foil. Melt the ghee and pour over the legs of lamb.
Put the roasting tin on the hob and bring the liquid to a slow rolling boil, turning the lamb once or twice, until the liquid is reduced. Turn off the heat.
To finish the masala, mix the black salt and amchur powder with the ground spices. Sprinkle the masala over the lamb and roll the legs in the roasting tin so all the remaining liquid sticks to the lamb. Taste, and if the seasoning needs to be adjusted, add more Himalayan pink salt.
To serve, place the lamb on a large serving plate and carve into thick slices at the table.
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