Indian Spiced Leg of Lamb - The Perfect Sunday Roast

Indian Spiced Leg of Lamb

A lovely alternative to the traditional Easter roast lamb, great for a house full.   Get ahead and marinade the day before not only to let the flavours develop but to give you more time to enjoy your family and guests on the day.   

Serves: 6 - 8
Prep Time: 20 minutes
Marinate: 4 hours - overnight
Method: oven
Heat scale: 🌶️🌶️

Ingredients for Spiced Leg of Lamb

1 leg of lamb, bone-in or boneless (about 2-3 kg)
1 onion, roughly chopped
5cm piece of ginger, grated
5 cloves of garlic, crushed
2 heaped tbsp of yoghurt (use alternative for dairy free diets)
4 tsps of our Korma Spice Pot (Bhuna and Goan Spice Pots also work well with this recipe)
2 tsps salt

Method

1. Put all of the marinade ingredients into a blender or nutribullet or similar and blend,  Add water to get the right consistency.
2. Next slash the lamb all over with deep cuts (at an angle is best) and rub the marinade all over, pushing into the holes. 
3. Place the lamb and marinade into a bag, or plastic container, and leave to develop the flavours in the fridge.  Overnight is best but if you don't have time, a few hours works too.  It's best if you take the lamb out of the fridge an hour before cooking, so it's at room temperature before cooking.
4. Heat the oven to 220C/200C fan/gas 7
5. Remove the lamb from the marinade and place it in a roasting tin and roast for 20 minutes.
6. Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also use a thermometer to check the internal temperature of the lamb – it will be 55C for medium (pink) and 70C for well done.
7. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
8. Serve the sliced lamb with your choice of sides and enjoy your Easter feast!

Check out our full Easter Menu with hot or cold side dishes as well as the perfect dessert.

This is delicious served with our Lentil and Tomato Salad and a Mint and Coriander Raita.