Spiced roast lamb leg

Name: Spiced roast lamb leg
Prep time: 45 min
Cook time: 145 min
Total time: 190 min
Yield: 4
Ingredients: 2.9kg lamb leg (bone in); 60ml olive oil; 500g baby potatoes, halved; 2 bunches heirloom baby carrots (substitute Dutch baby carrots); 600g Jap pumpkin, cut into 3cm wedges; 1 red onion, cut into wedges; 4 garlic cloves, unpeeled; 8 thyme sprigs, leaves picked; 560.00g yoghurt; 1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve; 1 tsp ground cumin; 4 garlic cloves, crushed; 25g ginger; 20.00 ml garam masala (Indian spice mix); 40.00 ml ground coriander; 2 tsp ground cumin; 2 tsp ground turmeric; 2 tsp ground chilli powder; 1 bunch mint, leaves and stems finely chopped, plus extra leaves to serve; 30.00 ml extra virgin olive oil

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45m

2h 25m

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by Sashi Cheliah

Jan 11, 2019

Spice up your Christmas spread with this boldly flavoured and refreshing take on a traditional roast lamb from MasterChef winner Sashi Cheliah.

2.9kg lamb leg (bone in)
1/4 cup (60ml) extra virgin olive oil
500g baby potatoes, halved
2 bunches heirloom baby carrots (substitute Dutch baby carrots)
600g Jap pumpkin, cut into 3cm wedges
1 red onion, cut into wedges
4 garlic cloves, unpeeled
8 thyme sprigs, leaves picked
1 cup (280g) Greek yoghurt
1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve
1 tsp ground cumin

Indian spice marinade

4 garlic cloves, crushed
5cm piece (25g) ginger, finely grated
1 tbs garam masala (Indian spice mix)
2 tbs ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground chilli powder
1 bunch mint, leaves and stems finely chopped, plus extra leaves to serve
1 cup (280g) Greek yoghurt
1 1/2 tbs extra virgin olive oil

Method

1.

For the marinade, combine all ingredients and 1/2 tsp salt flakes in a bowl.
2.

Score lamb at 3cm intervals and rub all over with marinade. Cover and chill for 2 hours to overnight. Stand at room temperature for 30 minutes before roasting.
3.

Preheat oven to 200°C. Grease 3 baking trays and line with baking paper. Place lamb on 1 prepared tray, drizzle with 1 tbs oil and roast for 15 minutes. Reduce oven to 180°C. Roast lamb for a further 1 hour 5 minutes, or until internal temperature at the thickest part is 54°C on thermometer. Rest for 15 minutes.
4.

Meanwhile, 30 minutes into lamb cooking time, combine potato, carrot, pumpkin, onion, garlic, thyme and remaining 2 tbs oil in a bowl. Spread across prepared trays and roast for 1 hour 5 minutes or until tender.
5.

To make the dressing, combine yoghurt, mint, cumin and 1/2 tsp salt flakes in a bowl.
6.

Place lamb and vegetables on a serving platter, scatter with extra mint and drizzle with some yoghurt and mint dressing.