Spicy Spring Lamb Roast Recipe

Summary

Preparation Time25 MinCooking Time1 Hr 30 Min
Ready In1 Hr 55 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Leg of spring lamb3 1⁄2 Pound (1.5 kg)
 Chilli powder1 Teaspoon (5 ml)
 Garlic1 Clove (5 gm), crushed
 Ground coriander1 Teaspoon (5 ml)
 Ground cumin1 Teaspoon (5 ml)
 Salt1 Teaspoon (5 ml)
 Desiccated coconut2 Teaspoon (10 ml)
 Ground almonds2 Teaspoon (10 ml)
 Low fat natural yogurt45 Milliliter (3 tbsp)
 Lemon juice30 Milliliter (2 tbsp)
 Sultanas30 Milliliter (2 tbsp)
 Oil30 Milliliter (2 tbsp)
 Mixed salad leaves4
 Fresh coriander leaves4
 Tomatoes2 , sliced
 Carrot1 Large, cut into julienne strips
 Lemon wedges3

Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. Trim off the fat, rinse and pat dry the leg of lamb and set aside on a sheet of foil large enough to enclose the whole joint.
2. In a medium bowl, mix together the chilli powder, garlic, ground coriander, ground cumin and salt.
3. In a food processor or blender process together the desiccated coconut, ground almonds, yogurt, lemon juice and sultanas until you have a smooth texture.
4. Add the contents of the food processor to the spice mixture together with the corn oil and mix together. Pour this on to the leg of lamb and rub over the meat.
5. Enclose the meat in the foil and place in an ovenproof dish. Cook in the preheated oven for 1 1/2 hours.
6. Remove the lamb from the oven, open the foil and, using the back of a spoon, spread the mixture evenly over the meat again. Return the lamb, uncovered, to the oven for a further 45 minutes or until it is cooked right through and tender. Slice the meat and serve with the garnish ingredients.
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