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Spiced roast lamb

Spiced roast lamb

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A star rating of 4.8 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal417
fat24g
saturates10g
carbs3g
sugars2g
fibre0g
protein48g
low insalt0.8g
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Ingredients

  • 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

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).

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 4.8 out of 5.14 ratings
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