Roast Spiced Leg of Lamb

Name: Roast Spiced Leg of Lamb
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 tsp paprika; 2 tsp ground ginger; ½ tsp fennel seeds; 2 tsp dried mint; juice 1 lime; 200 ml (¾ cup) plain yoghurt; 1 tsp garam masala; 4 garlic cloves, finely chopped; 2 kg (4 lb 8 oz) leg of lamb

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

During the British Raj, cooks at many of the Indian club kitchens took to ‘perking up’ Sunday roasts with the addition of spices, and it’s a legacy that has lived on. Serve this succulent roast with cumin potatoes and a warm tomato and date chutney.

Ingredients

½ tsp fennel seeds
200 ml (¾ cup) plain yoghurt

Asia
India
Main course
Gluten-free

Method

Heat a small griddle or sturdy frying pan (skillet) over a medium heat and toast the fennel seeds for about 30 seconds until aromatic. Using a mortar and pestle, pound the seeds until finely ground.
Combine the ground fennel with the yoghurt, lime juice, dried mint, ground ginger, paprika, garam masala, and garlic.
Put the lamb in a snug-fitting roast