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Roast Lamb Indian

Indian Roast Leg of Lamb


  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 8 1x

Description

Indian Roast Lamb is a leg of lamb that has been marinated in a spicy yogurt sauce. The recipe contains no less than fourteen ingredients.


Scale

Ingredients

  • 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 powder
  • 10ml (2 tsp) dry 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)

Instructions

  1. 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.
  2. Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
  3. Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
  4. Preheat the oven to 320ºF/160ºC/gas mark 3.
  5. Remove the clingfilm and place the meat in an oiled roasting tray.
  6. Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
  7. Crank up the heat to 390ºF/200ºC/gas mark 6 and cook for another 30 mins.
  8. The lamb should have formed a golden, crisp crust.
  9. Switch off the oven and leave the lamb in there for another 30 minutes, then serve.

Notes

  • 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!

Nutrition

  • Serving Size: 1 serving
  • Calories: 576
  • Sugar: 1.3 g
  • Sodium: 544 mg
  • Fat: 27 g
  • Saturated Fat: 8.2 g
  • Carbohydrates: 2.8 g
  • Protein: 76.4 g
  • Cholesterol: 240 mg