Roast Indian Leg of Lamb is a leg of lamb that has been marinated in a spicy yogurt sauce. Serve it fajita-style with yogurt, chutney & pomegranate.
- 2 garlic cloves, chopped
- 60ml (4 tbsp) olive oil
- 120g (4fl oz) Greek yogurt
- 5cm (2in) fresh ginger, peeled and grated
- 2 pinches saffron threads
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) freshly ground black pepper
- 5ml (1 tsp) Madras curry paste
- 10ml (2 tsp) dried chilli flakes
- 15ml (1 tbsp) tomato ketchup
- 10ml (2 tsp) salt
- 60ml (4 tbsp) brown sugar
- Juice and zest of 1 lemon
- 1 leg of lamb, weighing about 2.5kg (5.5lbs)
- Place the garlic, oil, yogurt, ginger, saffron, coriander, pepper, curry powder, chilli, ketchup, salt, sugar and lemon in a large bowl and stir until smooth.
- Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
- Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
- Preheat the oven to 320ºF/160ºC/gas mark 3.
- Remove the clingfilm and place the meat in an oiled roasting tray.
- Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
- Crank up the heat to 390ºF/200ºC/gas mark 6 and cook for another 30 mins.
- The lamb should have formed a golden, crisp crust.
- Switch off the oven and leave the lamb in there for another 30 minutes, then serve.
- Serve as a traditional English roast dinner or in this case I took inspiration from the Chinese favourite, Crispy Duck Pancakes. The components? Lamb, tortilla wraps, cucumber, spiced yogurt and pomegranate seeds. Enjoy!
- Category: Main Course
- Method: Roast
- Cuisine: Indian
Keywords: indian leg of lamb, roast leg of lamb, marinated leg of lamb, slow cooked leg of lamb