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.
- 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)
- 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!
- 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