Leg of Lamb with Indian Flavours

Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney
By Bill Granger
Leg of Lamb with Indian Flavours
  • Rating:
  • Serves: 4-6
  • Cook Time: 3 hours 10 minutes
  • Prep Time: 30 minutes plus 1 hr marinating
  • Effort: easy

Ingredients

  • 2 kg leg of lamb
  • 125 ml plain yogurt
  • 1 clove garlic, crushed
  • 3 cm piece fresh ginger, grated
  • 2 tsp garam masala
  • 1 tsp cumin seeds, lightly toasted and crushed
  • 1/2 tsp ground cinnamon

For the tomato chutney

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 long red chillies, finely chopped
  • 2 tbsp grated fresh ginger
  • 2 cloves garlic, crushed
  • 2 x 400 g cans chopped tomatoes
  • 100 ml malt vinegar
  • 85 g brown sugar
  • 1 pinches sea salt

For the turmeric-spiced potatoes

  • 800 g yellow waxy potatoes, (such as Nicola), peeled, cut into wedges
  • 2 tbsp olive oil
  • 30 g butter, diced
  • 2 tsp turmeric
  • 4 spring onions, finely sliced
  • 2 tbsp chopped fresh coriander

For the radish and spinach salad

  • 6 radishes, trimmed
  • 1 tsp sea salt
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 100 g baby spinach

Method

1. Make slashes all over the leg of lamb and put it in a large roasting tin. Mix the yogurt, garlic, ginger and spices together well and season with salt and pepper. Rub the marinade all over the lamb, making sure it gets into the slashes. Leave to marinate in a cool place for an hour.

2. Preheat the oven to 190C/gas 5.

3. Roast the lamb for 1½ hours (start making the chutney while the lamb is cooking). Remove from the oven and leave to rest for at least 15-20 minutes before carving.

4. For the tomato chutney: heat the oil in a large saucepan over a medium-high heat. Add the mustard seeds, turmeric and cumin and cook, stirring, for 3-4 minutes until fragrant.

5. Add the chilli, ginger and garlic and cook for a further 2-3 minutes. Add the tomatoes, vinegar, sugar and salt and simmer, stirring occasionally, for 1 hour, or until thick.

6. For the potatoes: preheat the oven to 220C/gas 7.

7. Put the potatoes in a steamer and steam for 10 minutes (they will be par-cooked and not completely tender).

8. Mix the olive oil, butter and turmeric in a large bowl, add the potatoes and toss well so they are thoroughly coated. Season with salt and pepper and arrange the potatoes in a single layer in a large baking tray.

9. Roast for 30-40 minutes, turning once or twice, until golden and crisp. Toss with the spring onion and coriander just before serving.

10. For the radish and spinach salad: slice the radishes very thinly and put in a colander. Sprinkle with sea salt and 2 tbsp of lime juice and leave for 5 minutes. Rinse and pat dry with kitchen paper

11. Whisk together the remaining lime juice and the olive oil and season with sea salt and freshly ground black pepper. Mix the spinach and radishes in a large serving bowl and toss with the dressing.

12. Serve the lamb with the chutney, crisp potatoes and the salad.

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