Roast Lamb with a Spiced Crust
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1.5 kg/3 pound, well-trimmed boned and butterflied leg of lamb
Marinade
  • 1 yellow onion, quartered
  • 30g/1 oz/ a big handful of mint leaves
  • 3½ tablespoons vinegar
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 3-4 cloves garlic
  • 35g/thumb sized piece of ginger, peeled
  • ½ teaspoon red chili powder
  • 120g/ slightly less than ½ cup plain Greek yogurt
Sauce, to serve
  • 120g/ slightly less than ½ cup plain Greek yogurt
  • 120g/ ½ cup tamarind sauce
  • mint leaves, chopped - amount to your taste (I used about 2 tablespoons)
Instructions
  1. Ask your butcher to prepare the leg of lamb. Or if you're awesome, do it yourself.
  2. In a blender or food processor, add all the marinade ingredients and blend until fairly smooth. It's ok if it's a little chunky, but it should be blended enough that it can be poured together as one thick sauce.
  3. Put the lamb on a large cutting board, plate, or storage container. Piece the lamb all over with the fork.
  4. Place the lamb into a large bag or in a large storage container (something that will fit in your fridge). Pour the marinade over the lamb.
  5. Use your hands to massage the marinade into the lamb. Close the bag or cover the container. Put in your fridge and let it sit overnight - or if you have less time do it for as long as you can.
  6. minutes before your ready to start cooking, remove the lamb from the fridge.
  7. Preheat your oven to 425°F/220°C.
  8. Place the lamb into a large shallow baking dish. Put the dish in the middle of the oven and roast for 15 minutes.
  9. Turn the oven down to 350°F/180°C and roast for another 15 minutes.
  10. After these 30 minutes, make a small cut in the thickest part to see if the lamb has been cooked to your preferred level of doneness. For me, the edges of the lamb were well done and the middle was still a slight pink (medium). Cook a little longer if you want less pink.
  11. Turn the oven off, remove from the heat, and cover loosely with foil. Let the meat rest for 15 minutes.
  12. While the lamb is resting make the sauce. In a smallish bowl (a cereal bowl size works) stir together the yogurt, tamarind sauce, and mint leaves. Taste and adjust flavors as needed. Add salt and pepper to taste also.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/06/10/roast-lamb-with-a-spiced-crust/