Spiced roast lamb

Spiced roast lamb

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins Plus 2-3 hours marinating

Easy

Serves 4 - 6
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat24g
  • saturates10g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein48g
  • salt0.8g
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Ingredients

  • 2kg leg of lamb

For the marinade

  • 150g natural whole-milk yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 thumb-sized piece ginger, finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 large garlic clove, crushed
  • 1 tbsp tomato purée
  • juice ½ lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp crushed chilli flakes
  • 1 tsp fennel seed, lightly crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • handful coriander, finely chopped

Method

  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.

  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.

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

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Comments (9)

annmucc's picture
5

It was delicious. Made it exactly as stated in the recipe. Wasn't sure what crushed chilli flakes are (had crushed chilli and chilli flakes so used half and half). Served with the suggested lentil and tomato salad and rice. There were no leftovers!

richardbagnall's picture
5

Quite delicious. Cooked it with the recommended salads - everyone loved it.

shaun0473's picture
5

Very simple, but great result.

Daymummy1560's picture

I had a leg of lamb which I didn't want to use for the usual boring roast, then found this recipe. Have never done this before but so easy, always get a bit worried when I try new things out on my friends. Served it with salad, salsa, tzatziki flat breads and afew other sides
all made from scratch. All I can say was there was nothing left, 5 very satisfied guests. Exellent

clc's picture

This absolutely gorgeously yummy! Yes definately with homemade mint and yogurt sauce.
We also had in soft warm pitta's with green salad and red peppers. Oh so easy too!

edgworthric's picture

Fantastic... we've just had this with a green salad, homemade cucumber and mint raita and french fries! What a great alternative to a Sunday roast, especially when the weather is good and you want to eat outside.

naomibrook01's picture

This was SO delicious. I served it with salad, lentils and raita. Was a great alternative to a heavy Sunday lunch.

hollyscott1985's picture

Absolutely stunning never cooked a lambs leg like it !!!! Used the leftovers in a curry a couple of days later !!!!

jaccimccaw's picture

Lovely recipe, made it for friends, so easy as preparation is done the day before!

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