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Indian-spiced leg of lamb
Indian-spiced leg of lamb
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Prep Time:
1480 minutes
Cook Time:
131 minutes
Total Time:
1611 minutes
Add this savory main dish to your Indian feast.
Ingredients:
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1 tsp dried chilli flakes
  • 1/2 tsp ground turmeric
  • 4 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 82.50 ml plain yoghurt
  • 42.00 gm lemon juice
  • 2.5kg leg of lamb
  • 125.00 ml fresh coriander sprigs
  • Lemon halves, to serve
  • Cucumber and mint raita, to serve (see related recipe)
Instructions:
  • In a medium heat frying pan, toast cumin, coriander, cinnamon, chili, and turmeric for 1 minute until fragrant. Remove from heat and let it cool. Combine garlic, ginger, yogurt, lemon juice, and the spice mixture in a bowl. Stir well to mix.
  • Position the lamb on a wire rack in a spacious baking dish. Employing a sharp knife, create deep incisions all over the lamb. Massage the spice mixture onto the lamb, ensuring it penetrates deeply into the cuts. Seal with plastic wrap and refrigerate preferably overnight.
  • 1. Preheat your oven to 180°C/160°C fan-forced. 2. Remove and discard the plastic wrap from the lamb, then let it sit for 15 minutes. 3. Cover with foil and bake for 1 hour and 30 minutes. 4. Uncover and bake for an additional 30 to 40 minutes for a medium cook or until it reaches your desired level of doneness. 5. Lightly cover with foil and let it rest for 20 minutes before serving.
  • Arrange tender pieces of succulent lamb on a beautiful platter adorned with fresh coriander leaves and zesty lemon halves. Slice the lamb and serve it with a side of creamy raita for a delightful meal.

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