Indian Spiced Lamb with Herby Potatoes
Ingredients
2 kg leg of lamb
Marinade:
200 g natural yogurt
1 inch ginger, finely chopped or grated
5 cloves garlic, finely chopped or grated
1 tbsp lemon juice
1.25 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 salt
0.5 tsp chilli powder
0.5 tsp turmeric powder
5 medium sized potatoes, peeled, cut into 4 pieces and boiled
40 g fresh coriander leaves, finely chopped
Instructions
Step 1
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.
Step 2
Add all the marinade ingredients to the yoghurt and mix well. Then massage the marinade all over the leg of lamb.
Step 3
Cover and chill for a couple of a couple of hours or best leave it in the fridge overnight.
Step 4
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.
Step 5
Leave it covered and let it rest for 20-25 mins before carving. Enjoy it with a salad or rice or some herby potatoes.
Step 6
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.
