Name: Spiced roast lamb
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6
Cuisine: Indian
Ingredients: 2kg leg of lamb; 150g natural whole-milk yogurt; 1 thumb-sized piece ginger finely grated; 3 large garlic cloves crushed; 1 tbsp tomato purée; juice ½ lime; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp crushed chilli flakes; 1 tsp fennel seed lightly crushed; handful coriander finely chopped

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Spiced roast lamb

Spiced roast lamb

Jane Hornby

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

Plus 2-3 hours marinating

A star rating of 4.6 out of 5.21 ratingsRate

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An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cucumber raita salad

A star rating of 4.4 out of 5.5 ratings

Lentil & tomato salad

A star rating of 4.8 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

2kg leg of lamb

For the marinade

150g natural whole-milk yogurt
1 thumb-sized piece ginger

finely grated
3 large garlic cloves

crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed

lightly crushed
handful coriander

finely chopped

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Nutrition: per serving

kcal417
fat24g
saturates10g
carbs3g
sugars2g
fibre0g
protein48g
salt0.8g

low

Method

step 1

Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
step 2

Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
step 3

Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Recipe from Good Food magazine, June 2013

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A star rating of 4.6 out of 5.21 ratings

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