Honey-roasted spicy leg of lamb
Summary Not available
- 1000 g lamb
- 2 tbsp vegetable oil
- 5 tbsp lemon juice
- fresh ginger (peeled and roughly chopped)
- 6 cloves garlic (peeled and roughly chopped)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- chilli powder
- salt (to taste)
- 1 tbsp garam masala
- 5 tsp black pepper
- 2 tbsp water
- 100g/3.5oz almonds (blanched)
- Greek yoghurt
- 1.5 tbsp honey
Blend together all the ingredients for the marinade in a blender or food processor
Trim the excess fat and membranes from the leg of lamb
Make deep regular cuts all over the flesh with a short, sharp knife
Rub in the marinade, making sure you get it into the deep cuts
Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours
For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor
Take the lamb out of the fridge and remove the plastic bag
Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge
Remove the lamb from the fridge and bring to room temperature before cooking
Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath
Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes
Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes
Check if the meat is cooked using a meat thermometer
The temperature should be 130-150C
The higher the temperature the more well cooked the meat will be
Remove the lamb from the oven
Cover it with foil and allow to rest for 15 minutes
Pour out the juices, spoon off any excess fat, and serve it on the side
Serve the lamb with roasted potatoes and a vegetable of your choice
No extra notes