Easter Lamb Recipe
SLOW COOKED MARINATED LAMB LEG
Looking for a unique recipe to celebrate this Easter? Discover our unique take on the roast lamb shared by our chef.
SLOW COOKED MARINATED LAMB LEG
Ingredients:
60ml refined oil
120g Greek yogurt
2 garlic cloves, grated
5cm fresh ginger, peeled and grated
2 pinches saffron threads
1 tsp coriander powder
1 tsp garam masala powder
2 tsp red chilli powder
1 tsp dried fenugeek powder
salt to taste
4 medium sixed onions, halved
Juice and zest of 1 lemon
2 tbsp melted butter
1 leg of lamb, weighing about 2.5kg
Preparation:
- Place the garlic, oil, yogurt, ginger, saffron, coriander, garam masala, dried fenugreek, chilli powder, salt, and lemon in a large bowl and stir until smooth.
- Pierce the lamb leg in random spots all over with a knife and pour the marinade over the meat, ensuring all surfaces are covered. This allows the marinade to penetrate inside the meat
- Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight
- Preheat the oven to 160ºC.
- Remove the clingfilm and place the meat in an oiled roasting tray over the halved onions making sure that lamb doesn't touch the base of the roasting tray
- Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through
- Glaze the meat with melted butter throughout and crank up the heat to 200ºC and cook for another 30 mins
- The lamb should have formed a golden, crisp crust
- Switch off the oven and leave the lamb in there for another 30 minutes, then serve
Chef's Tips :
You can deglaze the roasting tray with water/wine and make a nice sauce with the sweetness of roasted onions.
Accompaniments like mint chutney, chapati flatbreads and fresh root vegetables salad goes very well with this lamb.
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