Spiced Leg of Lamb
This is a mouth watering, juicy, tender leg of lamb that melts in the mouth and just fantastic. The spice paste is aromatic and flavoursome with a hint of hotness if you add the chilli – for those who like less spice, just leave out the chilli. If you make twice the recipe of paste, it will freeze – might as well – same effort to make one recipe as to make two. The key is in the cooking – we blast it for 30 to 40 minutes at high heat and then turn it right down and cook it gently, gently and for a nice long time – like you are persuading the leg into a medium rare state with it even realising it. Let it stand for a bit then carve. I serve it with a tumeric potato and some freshly steamed green beans or broccoli – the family loved it.
- 2.2 kg leg of lamb
- Spice paste:
- 1 tbsp butter
- 2 tbsp roasted ground cumin seeds
- 2 tbsp roasted ground coriander seeds
- 1 tbsp whole black pepper peppercorns
- 1 tsp turmeric
- 2 tbsp Garam masala
- 1 tsp dried chili flakes (optional)
- 6 cloves garlic
- 6 cm fresh ginger
- 3 cardamom pods
- 1 bunch fresh coriander, stems removed
- Juice of 1 lemon
- 1 tbsp salt
- 1 cups plain yogurt
- 6 tbsp ground almonds
Get your butcher to trim excess fat from lamb, and cut several deep slashes in it. Blend marinade ingredients in food processor, and rub generously into openings in lamb. Wrap meat in foil, and refrigerate for 12 to 24 hours.
Preheat oven 275°C. Roast lamb for 40 minutes, then reduce heat to 120°C, and roast for about 3 hours, depending on size of leg. Baste every 30 minutes.
Transfer lamb from roasting pan to a platter. Reserve the pan drippings, strain into saucepan, and reduce by half. Thicken pan drippings, if desired, with a slurry of water and cornstarch.
Suggested Wines to complement this recipe
Wyndham Estate Bin 999 2009