My Hot Hot Lamb with Roast Roots

Name: My Hot Hot Lamb with Roast Roots
Yield: Serves 4
Ingredients: 1 hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped; 2 sweet potatoes, cut into large chunks, about 4cm (1½ in) square; generous grating of nutmeg; 1 tsp coriander seeds; 1.4 kg (3 lb 4 oz) butter flied leg of lamb; salt and black pepper; 2 large onions, cut into wedges; 2 garlic cloves, roughly chopped; 4 thyme sprigs; ½ tsp. ground allspice; ½ tbsp black pepper corns; 2 tbsp olive oil; leaves from 4 thyme sprigs; good handful of mint leaves; 1 tbsp. runny honey; 500 g (1 lb 2 oz) small, waxy potatoes; 2 cm (¾ in) fresh root ginger, peeled and grated; 3 large carrots, cut into large chunks, about 4 cm (1½ in) square

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is one of my favourite recipes in the whole book. Look how quickly you can cook roast lamb if you get your butcher to butterfly a leg for you (he takes the bone out and leaves you with a big flat piece that’s easy to carve). Reduce the amount of chilli (or leave it out) if you’re cooking for guests with delicate palates. Sunday lunch never tasted so good!

Ingredients

Main course
Dinner
Spicy
Gluten-free

Ingredients

Method