Lamb Easy Main Indian

Roast lamb with saffron and tandoori spices

Name: Indian style roast leg of lamb recipe
Yield: 8
Cuisine: /indian
Ingredients: 260g yoghurt; 60ml cream; 40.00 ml finely chopped garlic; 40.00 ml finely chopped fresh ginger; 40.00 ml lemon juice; Pinch of saffron threads, soaked in 1 tbs hot water; 2 tsp chopped coriander; 2 tsp garam masala; 1 tsp chilli powder; 1 tsp ground turmeric; 1 leg of lamb, boneless, trimmed; Grain of your choice and salad, to serve

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Roast lamb with saffron and tandoori spices — Mark Roper

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by delicious. team

delicious. team

Dec 09, 2024

"I’m told this lamb dish originates from the kitchens of the Mughals (early South Asian empire). Lamb is usually marinated with yoghurt (a natural tenderiser), lots of ginger and garlic plus a host of warm spices, then baked in a tandoor or clay oven, but it works well in a regular oven, too. I like to offer the lamb cooked medium to medium-rare, but the choice is yours. Instead of serving it with rice, you can try it with couscous or roti." - Tony Tan

Recipe note: Begin this recipe at least 4 hours ahead

This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

1 cup (260g) plain yoghurt
1/4 cup (60ml) pure (thin) cream
2 tbs finely chopped garlic
2 tbs finely chopped fresh ginger
2 tbs lemon juice
Pinch of saffron threads, soaked in 1 tbs hot water
2 tsp chopped coriander
2 tsp garam masala
1 tsp chilli powder
1 tsp ground turmeric
1 leg of lamb, boneless, trimmed
Grain of your choice and salad, to serve

Method

1.

For the marinade, put yoghurt and cream in a bowl and mix well. In a food processor or mortar and pestle, blitz or grind the garlic and ginger with 1 tsp salt flakes, or to taste, and a splash of the lemon juice to a fine paste. Add this to the yoghurt mixture with the remaining ingredients (except for lamb, grain and salad), 1 tsp freshly ground black pepper and the rest of the lemon juice, and mix well.
2.

Prick lamb all over with a skewer to allow the marinade to penetrate, then rub marinade all over the lamb. Roll up and tie with kitchen string to re-form the shape of the leg. Cover and refrigerate for at least 3 hours, or overnight, to marinate.
3.

Bring the lamb back to room temperature and preheat the oven to 220C/200C fan-forced.
4.

Place lamb on a wire rack set in a baking dish and place in the oven to roast. After 45 minutes, test the lamb at its thickest point by slipping in a metal skewer. Leave it in place for 1 minute, then touch it against your lower lip. If it feels quite hot and the juices that run from the pierced spot are rosy pink, then the lamb is medium-rare. If the skewer is faintly warm and the juices are red, leave the lamb to roast another 10 minutes, then test again. When cooked to your liking, remove to a warm spot to rest for at least 15 minutes.
5.

Carve and serve with your preferred grain and a simple salad.