We’ve given the traditional leg of lamb a spiced twist! Lamb is marinaded in a tandoori flavoured yoghurt and served alongside Bombay potatoes, with a chilli, yoghurt sauce. A delicious alternative to try this Easter.
For more lamb inspiration, check out our roast lamb recipes.
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Cal/Serv:
605
Makes:
6
servings
Prep Time:
0
hours
30
mins
Cook Time:
1
hour
45
mins
Total Time:
2
hours
15
mins
For the lamb
Finely grated zest 1 lime
tandoori marinade paste, we used Patak’s
For the yogurt sauce
green chilli, deseeded and finely chopped
Small handful coriander, finely chopped
For the Bombay potatoes
kg floury potatoes, peeled and cut into rough 2.5cm pieces
cm piece fresh root ginger, peeled and finely grated
tomatoes, roughly chopped
large onion, finely sliced
tsp.
yellow mustard seeds
tsp.
ground coriander
tsp.
garam masala
Large handful coriander, roughly chopped
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- Remove the lamb from the fridge and take a note of its weight. Pat skin dry with kitchen paper and make a dozen or so deep cuts all over the meet with the point of a sharp knife. Place in a roasting tin just large enough to fit it and allow to come to room temperature for 11/2hr.
- Preheat oven to 190°C (170°C fan) mark 5. For the lamb, in a medium bowl, mix the yogurt, garlic, lime zest, tandoori marinade paste and some seasoning. Rub the marinade all over the lamb, pushing into the cuts. Arrange fat-side up. Roast for 18min per 450g for pink meat (cook for longer if you prefer your meat more well done) – cover tin with foil if browning too much. Transfer the lamb to a board and cover with foil. Leave to rest in a warm place for 30min.
- Meanwhile, make the Bombay potatoes. Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil and simmer for 8-9min, or until just tender. Drain well and allow to steam dry in the colander for 10min.
- In the small bowl of a food processor or a small high-speed blender, whizz the ginger, garlic and 3/4 of the tomatoes until smooth. Set aside. Heat the oil in a large, deep frying pan over low heat and cook the onion for 15min, or until softened and caramelised. Stir in the spices and fry for 2min, until fragrant.
- Add the tomato mixture to the onion pan and bring to the boil. Turn town the heat and add the potatoes and remaining chopped tomato. Reduce the heat and simmer for a few min until piping hot and the chopped tomatoes is beginning to break down. Check seasoning. Garnish with coriander.
- Meanwhile, mix all the yogurt sauce ingredients with some seasoning. Cover and chill until needed.
- Serve the lamb with the Bombay potatoes and yogurt sauce.
GET AHEAD:
Marinate the lamb up to a day ahead. Complete recipe to serve, remembering to let the lamb come up to room temperature (in its marinade) before roasting.
Per serving:
- Calories: 605
- Protein: 56g
- Total fat: 28g
- Saturates: 10g
- Carbs: 31g
- Total sugars: 7g
- Fibre: 4g
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News Source: https://www.goodhousekeeping.com/uk/food/recipes/a43305007/tandoori-style-lamb-leg-bombay-potatoes/