Author: Reedygourmet/Photo credit to reedygourmet.com
Give a Sunday roast a facelift buy making this Indian roast leg of lamb!
Ingredients
2 garlic cloves, chopped
60ml (4 tbsp) olive oil
120g (4fl oz) Greek yogurt
5cm (2in) fresh ginger, peeled and grated
2 pinches saffron threads
5ml (1 tsp) ground coriander
5ml (1 tsp) freshly ground black pepper
5ml (1 tsp) Madras curry powder
10ml (2 tsp) dry chilli flakes
15ml (1 tbsp) tomato ketchup
10ml (2 tsp) salt
60ml (4 tbsp) brown sugar
Juice and zest of 1 lemon
1 leg of lamb, weighing about 2.5kg (5.5lbs)
Instructions
Place the garlic, oil, yogurt, ginger, saffron, coriander, pepper, curry powder, chilli, ketchup, salt, sugar and lemon in a large bowl and stir until smooth.
Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
Preheat the oven to 320ºF/160ºC/gas mark 3.
Remove the clingfilm and place the meat in an oiled roasting tray.
Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
Crank up the heat to 390ºF/200ºC/gas mark 6 and cook for another 30 mins.
The lamb should have formed a golden, crisp crust.
Switch off the oven and leave the lamb in there for another 30 minutes, then serve.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/roast-indian-leg-of-lamb/