We love a traditional, roasted leg of lamb. We really do. But does anyone else find that roast dinner, after roast dinner, can start to feel a little... same-y?
Given how tender – and more importantly how versatile – lamb is, we think this it really is quite a shame that so many of us reach for the same familiar recipes every weekend. Which is why we're bringing you something slightly different this Sunday.
Packed full of spices, this Indian spiced lamb certainly isn't lacking in flavour. And we think it might be just what you need to start feeling excited about this delicious meat once again.
You can serve with traditional sides – roast potatoes, Yorkshire pudding, etc – if the prospect of too much change causes heart palpitations. Or, enjoy this delicious spiced lamb with a cooling mint yoghurt and plenty of salad for something slightly lighter. See the full recipe below.
- Special thanks to Aldi for sharing this delicious recipe with us
Indian spiced lamb
- Half leg of lamb
- Greek yoghurt, 80 grams
- Fresh ginger, 15 grams
- Small red chilli
- Ground cumin, one teaspoon
- Turmeric, one teaspoon
- Paprika, one teaspoon
- Garlic, two cloves
- Juice of half a lemon
- Salt and pepper
1. Heat the oven to 190°C/170ºC fan/gas 5
2. Peel the garlic and the ginger. Finely chop them and put into a bowl.
3. Add the yoghurt, lemon juice, paprika, turmeric and cumin.
4. Finely chop the chilli along with the seeds and add to the mix.
5. Season with a little salt and black pepper and mix well.
6. Make some cuts in the top of the lamb. Then, rub the paste over the top of the lamb and into the cuts.
7. Put the lamb into a roasting dish.
8. Pour some water in the bottom of the dish- just enough to cover the base of the tin.
9. Cover the lamb loosely with some tin foil – roast in the oven for 120 mins.
10. Top the water up in the bottom of the roasting dish as you’re roasting – this helps to steam and roast the lamb at the same time.
11. Take the lamb out of the oven – cover with another piece of tin foil and allow the lamb to rest for 15 mins before carving.