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Spicy marinated roast lamb
Spicy marinated roast lamb
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Cozy up with zesty lamb and crunchy roasted veggies for a comforting winter dinner.
Ingredients:
  • 1.5kg leg of lamb, trimmed
  • 800g kipfler potatoes
  • 800g carrots, peeled, cut into large chunks
  • 1 lemon, thinly sliced
  • 1 garlic clove, crushed
  • Salt & ground black pepper
  • 60mls (1/4 cup) olive oil
  • 1 lemon, juiced
  • 5cm piece fresh ginger, peeled, finely grated
  • 2 large garlic cloves, finely chopped
  • 1/2 tsp ground turmeric
  • 2.40 gm salt
  • Ground black pepper
Instructions:
  • Utilize a small, sharp knife to create multiple 3cm-deep slits in the lamb. Place the lamb in a large roasting pan and leave it aside.
  • In a small bowl, combine oil, lemon juice, ginger, garlic, cumin, turmeric, salt, and pepper. Whisk until well blended.
  • Coat both sides of the lamb with the flavorful marinade, then refrigerate and let it marinate for 24 hours.
  • Preheat oven to 180°C. Bring lamb to room temperature for 20-30 minutes. Combine potatoes, carrots, lemon, oil, garlic, salt, and pepper in a bowl. Mix thoroughly. Spread vegetables on a baking tray.
  • Roast the lamb in a preheated oven, basting with pan juices twice, for 30 minutes. Add the tray of vegetables, cook, turning occasionally. After 1 hour, vegetables will be golden and tender; lamb will be medium-rare. Cook longer for more doneness.
  • Loosely cover the lamb and vegetables with foil to keep warm. Let them rest for 15 minutes. Then, transfer to a serving platter and enjoy!

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