Name: Indian-spiced lamb with green bean and yoghurt salad
Prep time: 35 min
Cook time: 155 min
Total time: 190 min
Yield: 1
Cuisine: indian
Ingredients: 190.00g yoghurt; 20.00 ml garam masala; 10.00 gm curry powder; 1 tsp cracked pepper; 3 garlic cloves, crushed; 2.40 gm salt; 2.5kg Lamb Whole Leg Roast; 400g green beans, trimmed; 2.50 gm ground cumin; 42.00 gm lemon juice; 18.20 gm olive oil; 1 red onion, cut into thin wedges; 125.00 ml coriander leaves; 250g cherry tomatoes, halved; Naan bread, to serve; Lemon wedges, to serve

Indian-spiced lamb with green bean and yoghurt salad

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Prep Time:
35 minutes

Cook Time:
155 minutes

Total Time:
190 minutes

Elevate roast lamb with Indian spices, served with a vibrant green bean yogurt salad.

Ingredients:

190.00g yoghurt
20.00 ml garam masala
10.00 gm curry powder
1 tsp cracked pepper
3 garlic cloves, crushed
2.40 gm salt
2.5kg Lamb Whole Leg Roast
400g green beans, trimmed
2.50 gm ground cumin
1 red onion, cut into thin wedges
125.00 ml coriander leaves
250g cherry tomatoes, halved
Naan bread, to serve
Lemon wedges, to serve

Instructions:

Preheat your oven to 180C and generously grease a large baking dish.
Mix yoghurt with fragrant garam masala, curry powder, pepper, garlic, and salt in a bowl. Put lamb in dish. Score lamb with a knife. Coat lamb with yoghurt mixture. Bake covered for 2 hours. Uncover and bake 30 minutes until golden and cooked. Rest covered with foil for 15 minutes before serving.
Once the lamb is resting, blanch green beans in a large pot of salted boiling water for 2 minutes or until they are just tender. Shock the beans in cold water to preserve their vibrant color and then drain thoroughly.
In a jug, mix together yogurt, cumin, lemon juice, and oil. Season the mixture. In a bowl, combine beans, onion, and half of the coriander. Toss gently. Drizzle the dressing over the salad. Garnish with the remaining coriander and tomato.
Present the lamb alongside a refreshing salad, warm naan bread, and zesty lemon wedges.

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