Smother your leg of lamb with yoghurt and Indian spices. You know you want to. To heck with it that we don't have an authentic Indian tandoor to cook it to crisp tenderness, that's what our ovens are for. Oh yeah, and I don't want artificial red colouring all over my lamb either, so to heck with that too. I want warm spices and gentle heat for my lamb... and I'm going to have it. Just like Veruca Salt, "I want it and I want it now."
Roast Leg of Lamb with Indian Flavours
adapted from Bill Granger's Holiday
Serves 6
2.5 kg leg of lamb
125 ml plain yoghurt
2 cloves garlic, crushed
3 cm piece fresh ginger, grated
2 teaspoons garam malasa
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Make slashes all over the leg of lamb and put it in a large roasting tin. Mix the yoghurt, garlic, ginger and spices together well and season with salt and pepper. Rub the marinade all over the lamb, making sure it gets into the slashes. Leave to marinate in a cool place for an hour.
Preheat the oven to 210 degrees C.
Roast the lamb for 30 minutes, then turn the temperature down to 150 degrees C and continue to roast for another 2 hours. Remove from the oven and leave to rest for at least 15-20 minutes before carving.
Roast the lamb for 30 minutes, then turn the temperature down to 150 degrees C and continue to roast for another 2 hours. Remove from the oven and leave to rest for at least 15-20 minutes before carving.
I served mine with turmeric sauteed potatoes and a radish salad... 'cause I'm a spoilt brat.
Yum....yumyumyum.
ReplyDeleteLooks like this is what we'll be having on New Year's day.
You know what? I've never tasted lamb :o! BUT I love indian flavours so I'm sure that I could love that :P Nice pictures as usual miss :)
ReplyDeleteyour lamb looks absolutely gorgeous! and those potatoes!! will you send me the recipe for those as well?!
ReplyDeleteHey Jacqueline, what a great idea.
ReplyDeleteI know that lamb is less eaten in your part of the world, but it is a very popular meat here. If you don't want to invest in a whole leg of lamb, you could just marinate some lamb cutlets with the spiced yoghurt and cook them on a grill until they are cooked to your liking. We eat our cutlets medium-rare :)
ReplyDeleteThanks Little Kitchie, you're so generous. Here's the recipe for the Turmeric Spiced Potatoes and the Radish and Spinach Salad. (I used butter lettuce in the salad you see in the post, but I usually use spinach). I thought you might like the salad recipe too. It goes so well with the lamb and potatoes :)
ReplyDeleteTurmeric-Spiced Potatoes
800g yellow waxy potatoes, (such as Nicola), peeled, cut into chunks
2 tablespoon olive oil
30g butter, diced
2 teaspoon turmeric
4 spring onions, finely sliced
2 tablespoon chopped fresh coriander
Put the potatoes in a steamer and steam for 10 minutes (they will be par-cooked and not completely tender).
8. Mix the olive oil, butter and turmeric in a large bowl, add the potatoes and toss well so they are thoroughly coated. Season with salt and pepper and sautee in a large frying pan until they are crisp.
Take them off the heat and toss with the spring onion and coriander just before serving.
Radish and Spinach Salad
6 radishes, trimmed
1 teaspoon sea salt
3 tablespoons lime juice
1 tablespoon olive oil
100g baby spinach
Slice the radishes very thinly and put in a colander. Sprinkle with sea salt and 2 tablespoons of lime juice and leave for 5 minutes. Rinse and pat dry with kitchen paper
Whisk together the remaining lime juice and the olive oil and season with sea salt and freshly ground black pepper. Mix the spinach and radishes in a large serving bowl and toss with the dressing.
You're the best - thanks for passing those recipes along!
ReplyDeletemmm this sounds really yummy. Thanks for sharing this, looks simple to make as well.
ReplyDeleteSimon