Corinne’s Lamb with Spring Onion, Ginger & Coriander Relish

Name: Corinne’s Lamb with Spring Onion, Ginger & Coriander Relish
Yield: Serves 4
Ingredients: 2 teaspoons finely chopped ginger; a large handful of coriander (cilantro) leaves, roughly chopped; 3 spring onions (scallions), chopped; juice of 1½ limes; dash of chopped red chillies in oil; 1 teaspoon ground allspice (pimento); 3 garlic cloves, very finely crushed; 375 g (1½ cups) plain yoghurt (not too thick, not too thin); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1 teaspoon ground cardamom; 4 tablespoons olive oil; 1 leg of lamb on the bone (about 1.3 kg/3 lb), trimmed of fat; ½ teaspoon ground black pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

You can buy these spices whole and grind them fresh yourself each time, or use them ready-ground. The lamb is best marinated for as long as you can manage, even overnight, and then cooked in a hot oven (or you could use a really hot grill/broiler). This is good served with saffron rice or a plain butter pilaf.

Ingredients

375 g (1½ cups) plain yoghurt (not too thick, not too thin)
3 garlic cloves, very finely crushed

Main course
Spicy
Spring
Gluten-free

Method

Put the yoghurt in a bowl and stir in the garlic, allspice, cardamom, paprika, coriander, cumin, salt and pepper.

Put the lamb in a container where it will fit compactly and pour the marinade over the top, turning the lamb and patting the marinade all over it with your hands. Cover and leave to marinate overnight or even longer in the fridge.

Bring the lamb to room temperature f

Ingredients

Method

Photos