Curry Roasted Lamb

Curry Roasted Lamb

What’s tastes better than roast lamb?
 
Total Time: 3 hours
Prep: –
Cook: –
 
Ingredients Serves 5

Curry Roasted Lamb

Garlic Cloves, chopped
6
Olive oil
60ml (4 tbsp)
Greek yogurt
120g (4 fl oz)
Fresh ginger, peeled and grated
5cm (2in)
Ground coriander
5ml (1 tsp)
Freshly ground black pepper
5ml (1 tsp)
Curry powder
10ml (2 tsp)
Chili powder
10ml (2 tsp)
Salt
10ml (2 tsp)
Brown sugar
60ml (4 tbsp)
Juice and zest of lemon
1
Leg of lamb
1, weighing about 2.5kg (5.5lbs)
Method

Curry Roasted Lamb

Step 01

Place the garlic, oil, yogurt, ginger, coriander, pepper, curry powder, chili, salt, sugar and lemon in a large bowl and stir until smooth.

Step 02

Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.

Step 03

Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.

Step 04

Preheat the oven to 320ºF/160ºC.

Step 05

Remove the cling film and place the meat in an oiled roasting tray.

Step 06

Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.

Step 07

Crank up the heat to 390ºF/200 and cook for another 30 minutes.

Step 08

The lamb should have formed a golden, crisp crust.

Step 09

Switch off the oven and leave the lamb in there for another 30 minutes, then serve.

Remember to use cling film to wrap it!