Roast Leg of Lamb
This tandoori leg of lamb is made with a whole leg of lamb marinated in a delicious blend of fragrant spices before being oven-roasted until tender and succulent.
Ingredients
Marinade
- 1 Lamb Leg
- 150 g Yoghurt
- 2 tbsp Olive Oil
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tbsp Chilli Powder
- 1 tbsp Salt
- 1 tbsp Paprika
- 1 tbsp Kashmiri Chilli
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Black Pepper
- 1 tbsp Turmeric Powder
- 1 tbsp Lemon Juice
Vegetables
- Potatoes
- Tomatoes Cherry
- Broccoli
- Bell Pepper
- Carrots
Extras
- Olive Oil
- Salt
- Black Pepper
Instructions
- In a large bowl add all the wet and dry ingredients together to make the marinade then whisk until well combined
- Place the lamb leg onto a roasting tray lined with foil and use a knife to cut several deep slashes into the leg of the lamb – this will ensure that the lamb leg is cooked through and evenly
- Add half of the marinade onto one side of the lamb and rub the mixture all over the lamb, including inside the cuts then flip the lamb over and add the remaining mixture and repeat the same process – it is very important that the masala is spread everywhere to ensure maximum flavour then refrigerate for at least 1 hour, for best results try to leave it for 24 hours
- Cover the lamb with foil and bake in a preheated oven at 180°C (350°F) gas mark 4 for 2 hours – this will depend on the exact size of leg of lamb that is used, and it is important that you adjust the cooking time as necessary, as a rule the cooking time is approximately 25 mins per 500g of lamb
- Remove the foil and add your desired vegetables around the leg of lamb – depending on personal preference the vegetables can be altered but ensure that the vegetables are all approximately equal size to ensure that they are evenly cooked
- Drizzle the vegetables with olive oil and add a pinch of salt and black pepper then mix the vegetables to ensure that everything is mixed evenly and well combined
- Flip the lamb leg over and increase the oven temperature to 200°C (400°F) gas mark 6 and cook for a further 30 minutes until the vegetables are all roasted and cooked through
- Cover with foil and allow the leg of lamb to rest for at least 20 minutes before serving!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 388kcalCarbohydrates: 6gProtein: 51gFat: 17gSaturated Fat: 5gCholesterol: 156mgSodium: 1370mgPotassium: 866mgFiber: 2gSugar: 2gVitamin A: 882IUVitamin C: 4mgCalcium: 81mgIron: 6mg
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