Roast Spiced Leg of Lamb
This Indian inspired traditional roast is marinated overnight in a spiced yoghurt sauce. The meat becomes beautifully tender and the sauce imparts great flavour.
YOU WILL NEED
- 1,6 - 1,8 kg leg of lamb (see Ina’s Tip)
- 1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
- 1 cup (250 ml) plain double cream yoghurt
- 3 onions, cut into wedges
- 6 whole garlic cloves, peeled
- 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
- fresh rosemary twigs
- Ina Paarman's Masala Spice
- 4 potatoes cut into wedges (optional)
Trim off and discard surplus fat as well as strips of the parchment-like white skin from the lamb to allow the marinade to penetrate. Place the meat into a glass or ceramic dish.
Mix the Tikka Curry Sauce with the yoghurt and pour it over the lamb. Use a basting brush to encourage the marinade into all the nooks and crannies. Turn the lamb over, making sure every bit is well coated. Cover with clingfilm and refrigerate for 12 – 24 hours. Remove the lamb from the fridge about 45 minutes before you plan to cook it to bring it to room temperature.
Prepare a bed of onion wedges and garlic in a roasting pan. Season with Green Onion Seasoning. Stuff the meat here and there with tufts of rosemary (see pic). Transfer the meat to the pan and rest it on the onions. Scrape all the sauce into the pan. Season the meat generously with the Masala Spice.
Adjust the oven rack to one slot below middle position. Pre-heat oven to 180°C. Roast open at 180°C for 30 minutes and then turn the oven down to 160°C. Cook slowly at this temperature for an extra 1½ – 2 hours. If using the potatoes, toss them with a little oil, season and roast with the meat for the last hour. Transfer the meat to a carving board, cover lightly and leave to rest for 10 minutes.
Rub the sauce through a sieve and serve on the side.
Garnish the roast with lemon wedges and fresh coriander leaves.
Serve with Rice Pilaf and Sambal Salads.
It helps the carver considerably if the meat is allowed to stand for 10 minutes at room temperature before slicing. Far less flavourful juices are lost and carving is made much easier. A very sharp carving knife does the job well.
Ask the butcher not to cut the shank bone as it serves as a handy ‘handle’ to hold the meat while carving. Ask him to fillet out the hip or pelvic bone for you – this makes carving totally painless.