Recipe: Indian Spiced Roast Lamb

Indian Spiced Roast Lamb

Indian Spiced Roast Lamb

Recipe

6-8 Servings

6-8 Servings

INGREDIENTS

2 kg leg of lamb

FOR THE MARINADE

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

FOR THE HERBY POTATOES

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

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Step 1

Step 1

Slash the lamb several times on both sides. Mix the yogurt with all the marinade ingredients and combine it well. 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 best leave it in the fridge overnight.

Step 2

Step 2

Get the lamb out of the fridge an hour before roasting. Preheat the oven to 180° CircoTherm®. Roast the lamb for 1 hour and 40-45 min on shelf 2 for 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.

Step 3

Step 3

Leave it covered and let it rest for 20-25 mins before carving. Enjoy it with a salad or rice or some herby potatoes.

We suggest: NEFF CircoTherm®

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.

Find out more
Step 4

Step 4

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.

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