- 6 - 8
- Prep time:
- Cooking time:
- Chilling/ Freezing Time:
- 2 hours - overnight
- Level of Difficulty:
|2 kg leg of lamb|
|200 g natural yogurt|
|1 inch of ginger, finely chopped or grated|
|5 cloves of garlic, finely chopped or grated|
|1 tbsp lemon juice|
|1 ¼ tsp salt|
|1 tsp ground cumin|
|1 tsp turmeric powder|
|1 tsp chilli powder|
|1 tsp garam masala|
|1 tsp ground coriander|
|1 tsp amchur or mango powder|
|1 tbsp sunflower oil|
|1 tsp mustard seeds|
|1 tsp of salt|
|½ tsp chilli powder|
|½ tsp turmeric powder|
|5 medium sized potatoes, peeled, cut into 4 pieces and boiled|
|40 g fresh coriander leaves, finely chopped|
Slash the lamb several times on both sides. Mix the yogurt with all the marinade ingredients until well combined.
Place a sheet of foil on a roasting tin and put the leg of lamb on it. Then massage the marinade all over it. Cover and chill for a couple of a couple of hours or overnight it time permits.
Get the lamb out of the fridge an hour before roasting. Preheat the oven to CircoTherm®, 180°.
Roast the lamb for 1 hour and 40-45 min on shelf 2. This will provide you with meat that is a bit pink in the middle. You might have to put a small piece of foil over it in the last 10 minutes if it gets too charred.
Leave it covered and let it rest for 20-25 minutes before carving.
Enjoy it with some herby potatoes.
To prepare the potatoes, heat the oil in a pan and add the mustard seeds. Once they sizzle, add the spices and 2 tbsp of water. Add the boiled and cut potatoes to it and mix well. Add the coriander, combine well, and serve with the lamb.