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Gunpowder lamb
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Total Time:
1 hour 30 minutes
1 hour 30 minutes
Create a flavorful gunpowder spice paste for a delicious contrast of spicy crust and juicy meat. Serve with rice and pineapple salsa for a mouthwatering meal.
Ingredients:
- 1 x 2 kg butterflied leg of lamb or hogget, bone out (ask your butcher to do this)
- olive oil
- 1-2 fresh mixed-colour chillies
- 2 dried red chillies
- 2 teaspoons ground turmeric
- 2 teaspoons fenugreek seeds
- 2 teaspoons coriander seeds
- 2 cloves of garlic
- 2 tablespoons red wine vinegar
- 1 tablespoons vegetable oil
- 1 bunch of fresh mint (30g)
- 1 lime
- 150 g natural yoghurt
- 1 small ripe pineapple
- 1 red onion
- 1 bunch of fresh coriander (30g)
- extra virgin olive oil
- 3 teaspoons mustard seeds
- 2 mugs of basmati rice (600g)
- 2 fresh mixed-colour chillies
- 3 tablespoons creamed coconut
Instructions:
- To make the gunpowder spice paste, blend dried chillies, spices, sea salt, black pepper, garlic, vinegar, and vegetable oil until a paste forms. Rub the paste all over trimmed lamb and marinate in the fridge for at least 2 hours. Preheat oven to 200ºC/400ºF. Sear lamb on a griddle for 20 minutes, then roast for another 20 minutes. Rest the lamb. Make mint dressing by muddling mint leaves, salt, lime juice, and yoghurt. For the salsa, char pineapple and onion, chop, add coriander, lime juice, olive oil, and season. Cook rice with mustard seeds, chillies, creamed coconut, and water until crispy. Serve sliced lamb with salsa, coconut rice, and salad. Enjoy!