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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


  • 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


  • 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.
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