Recipe: Indian Spiced Lamb with Herby Potatoes

2 kg leg of lamb

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

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

Allergens highlighted in bold.

Score the lamb several times on both sides. Place a sheet of foil on a roasting tin and place the leg of lamb on it.

Add all the marinade ingredients to the yoghurt and mix well. Then massage the marinade all over the leg of lamb.

Cover and chill for a couple of a couple of hours or best leave it in the fridge overnight.

Get the lamb out of the fridge an hour before roasting. Preheat the oven to 180°C 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.

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