My Indian Kitchen - Roast lamb with a chilli rub

11:20 am on 23 October 2018
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Roast lamb with a chilli rub

This is one of my favourite ways to roast a leg of lamb and is perfect for a family gathering. It adds a lovely Indian twist to the traditional Western roast. You can serve this with all the roast trimmings to make it the perfect meal for a celebration.

Serves 6                      Prep time 20 mins      Cooking time 4 hours

1.5–2kg leg of lamb

1 tsp salt

2–3 cloves garlic, crushed

1 tsp grated fresh ginger

juice of a lemon

4–5 tbsp olive oil

1 tsp ground cumin

1 tsp chilli powder

2 tsp paprika

1 tsp ground coriander

 

Prick the lamb with a fork and also make small cuts all over with a sharp knife. Mix the salt, garlic, ginger, lemon juice, oil and spices and rub it all over the lamb. Cover tightly and leave to marinate in the refrigerator overnight.

Next day, bring the lamb back to room temperature.

Preheat the oven to 180°C.

Cover the lamb completely with foil, making sure there is no room for any steam to come out.

Place in the oven for 3.5–4 hours, until the lamb is tender and falls off the bone. Or you can cook for 2.5 hours and leave it uncovered for 30 minutes to brown the top.

Serve with Anjum's spicy roast potatoes (page 139) and a selection of seasonal vegetables.

 

 

 

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