Skip to main content

 

Fiona uyema Spiced Roast Lamb Recipe

Spiced Roast Lamb

This Spiced Roast Lamb recipe is a twist on the classic Sunday lunch, with no fuss and masses of Asian-inspired flavour. Try serving this succulent spiced leg of lamb with a side of fluffy pilau rice or traditional roast potatoes and veg.
Servings: 6

Ingredients

  • 100 g Fused Chinese Curry Paste you can use Indian or Chinese style curry pastes
  • 1 tbsp garam masala
  • 6 tbsp Greek-style yoghurt
  • 2 tbsp lemon juice
  • salt & pepper to season
  • 1 leg of lamb on the bone approx. 2-2.5kg
  • 1 bulb of garlic halved

To serve

  • 1 handful fresh mint, coriander and/or parsley leaves picked and chopped
  • extra Greek or natural yoghurt optional
  • 6 portions steamed rice / roast potatoes
  • 6 portions vegetables of choice

Instructions

  • Remove all packaging from the lamb leg and take a note of the weight in order to calculate the roasting time (see step 6) correctly.
  • Using your knife, cut about 10-12 deep slits into the lamb.
  • Mix together curry paste, garam masala, yoghurt, lemon juice, salt and pepper to make the marinade, and rub a thick layer over the lamb. Make sure that some of the marinade soaks into the slits in the meat for more flavour.
  • Put the lamb into a large sealable bag or glass dish and refrigerate overnight or for as long as possible.
  • Take the lamb out of the fridge 2-3 hours before you want to cook it. Preheat the oven to 220°C/200°C fan/gas 7.
  • When the oven has reached temperature, place the halved garlic bulb in a roasting tin, set the lamb on a roasting rack in the roasting tin and bake for 20 minutes.
  • After 20 minutes, lower the oven to 190°C/170°C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the lamb's internal temperature if you prefer pinker meat – it will be 55°C for medium (pink) and 70°C for well done.
  • When roasted to your liking, take the meat out of the oven, cover loosely with foil and leave to rest on a plate or board for about 20 minutes before carving.
  • Serve with pilau rice or roast potatoes and vegetables, scattered with the freshly chopped herbs and served with a side of natural yoghurt.
Tried this recipe?Let us know how it was!
Share Fiona's recipes with your friendsShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Leave a Reply

Recipe Rating