Roast Lamb with a Chilli Rub
This fusion dish is the perfect centrepiece at the dinner table for large gatherings.
Ashia Ismail-SingerCookbook author and food writer
- prepare
- cook
- 6 servings
- Easy
Caption:Ashia Ismail-Singer serving her lamb roast.Photo credit:Supplied
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.
Ingredients
- 1.5–2kg leg of lamb
- 1 tsp salt
- 2–3 cloves garlic, crushed
- 1 tsp fresh ginger, grated
- Juice of one lemon
- 4–5 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tsp paprika
- 1 tsp ground coriander
Instructions
- 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 to 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 spicy roast potatoes and a selection of seasonal vegetables.
