Chilli roast lamb

A traditional roast lamb but with a kick

Serves

5 - 6

Prep Time

20 mins

Cook Time

4 hrs

This is one of the best ways to roast a leg of lamb and is perfect for a family gathering. It adds a lovely Indian twist to the traditional Western roast. You can serve this with all the roast trimmings to make it the perfect meal for a celebration.

This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.

Ashia Ismail-Singer

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Ingredients

Roast lamb and chilli rub

1.5-2kg Quality Mark lamb leg
1 tsp salt
2-3 garlic cloves
crushed
1 tsp fresh ginger
juice of 1 lemon
4-5 Tbsp olive oil
1 tsp ground cumin
1 tsp chilli powder
2 tsp paprika
1 tsp ground coriander

To serve

some potato
roasted
seasonal vegetables

Method

Prick the lamb with a fork and also make small cuts all over with a sharp knife. Mix the salt, garlic, ginger, lemon juice, oil and spices and rub it all over the lamb.

Cover tightly and leave to marinate in the refrigerator overnight.

Next day, bring the lamb back to room temperature. Preheat the oven to 180°C.

Cover the lamb completely with foil, making sure there is no room for any steam to come out.

Place in the oven for 3.5–4 hours, until the lamb is tender and falls off the bone.

Or you can cook for 2.5 hours and leave it uncovered for 30 minutes to brown the top.

Serve with roast potatoes and a selection of seasonal vegetables.