Turmeric Roast Leg of Lamb
Leg of lamb marinated in turmeric spiced yoghurt and roasted in the oven until tender. Delicious with cucumber salads, simple boiled basmati rice or turmeric flavoured roast potatoes.
Click the links below for suitable accompaniments:
6
20 mins + overnight marinade
1 hour + 40 mins
220ºC/reduce 170ºC
Ingredients
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2 kg leg of lamb
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Marinade
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150g thick plain yoghurt- Greek is perfect
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1 thumb-sized piece ginger- finely grated
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3 large garlic cloves- crushed
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1 tbsp tomato purée
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Juice ½ lime
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1 tsp ground cumin
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1 tsp turmeric
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1 tsp crushed chilli flakes
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1 tsp fennel seed- lightly crushed
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Garnish
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Small collection of fresh bay leaves
Instructions
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STEP 1:
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01 Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
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STEP 2:
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02 Heat oven to 220C. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 170º C and roast for 1 hr 20 mins for meat that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
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STEP 3:
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03 Leave the lamb to rest for 20 mins before carving.
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Serve:
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04 Take to the table whole, garnished with fresh bay leaves and enjoy with basmati rice, and or turmeric toast potatoes, cucumber raita and chutneys.
Notes
Delicious hot or cold. Best with a leg of lamb but works well with a shoulder cut also.
