Spiced roast lamb

1 review, 4 star(s). 100% would make again

Ready in 2 hours 20 minutes

A savoury twist on tradtional roast lamb


3 lbs leg or shoulder of lamb; on the bone
3 tbsp vegetable oil
3 cloves garlic; crushed
255 fl oz natural yoghurt
1 tbsp cummin seeds; crushed
1 tsp fresh ginger; grated
1 tsp tumeric
1 tsp chilli dried chilli flakes
1 tsp Black pepper

Original recipe makes 4



1. stab the lamb all over with a sharp knife

2. mix all the ingredients togehter (other than the lamb)

3. smeer yoghurt mixture all over lamb ensuring it goes into cut marks

4. put in fridge to marinate for at least two hours

5. preheat oven to 180c/350f/gas 4

6. put lamb in roasting tin and cover loosely (but airtight) with foil to ensure juices stay in 7. cook for approx two hours until lamb is cooked to degree you prefer

8. remove foil and cook for 10 minutes to allow

9. rest before carving

10. use juices for base for gravy.

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Calories Per Serving: 2072 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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adaptation of a recipe by Manju Malhi - looks a little messy but tastes fantastic! [I posted this recipe.]
gingerloop 6y ago

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