Spiced roast lamb

Spiced roast lamb

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

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


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.
Spiced roast lamb Reviewed by Unknown on 2/28/2020 Rating: 5
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