There’s something about a roast lunch that makes a Sunday so special. And it’s even better when you can just pop it in the oven, forget about it for hours, spend time with your guests and just take it out when its done. Previously I’ve done Slow Roast Shoulder of Lamb with Rosemary & Garlic and Slow Roast Lamb Shanks before so I decided to mix things up a bit. Today we were going spicy with my Indian Spiced Leg of Lamb. I decided to marinate the leg of lamb in curry paste before cooking it to add an extra flavour element to the dish.
Making the Curry Paste
To start with you need to make the curry paste. If you’re short on time, you can use a store-bought one but I prefer the freshness of making my own and it really is very easy. Start by roasting the cumin seeds, coriander seeds and peppercorns in a dry frying pan over a medium heat for about 5 minutes until they are toasted and fragrant. Crush these toasted seeds in a pestle and mortar until they are finely ground and add them to a food processor.
Next, peel the garlic cloves and fresh ginger and add to the food processor. Add the roasted peppers (from a jar is fine, unless you want to roast your own), tomato puree, oil, red chilli and greek yoghurt to the food processor aswell. Finally, add the spices (the smoked paprika, turmeric, garam masala & salt) and blitz in the food processor until you have a paste.
Prepare the Leg of Lamb
Start by peeling and slicing the onions and arranging them in a layer in the bottom of an oven-proof dish. Score the leg of lamb with a sharp knife in a criss-cross pattern through the fat layer. Rub your curry paste all over the surface of the lamb, coating it thoroughly. Finally, place the leg of lamb on top of the layer of onions, cover the dish in foil and leave to marinate overnight in the fridge. (You can skip this step if you don’t have the time and just cook it straight away although I really do think it helps to add more flavour to the meat).
Cooking the Lamb
The next day, preheat the oven to 200C (390F). When the oven is up to temperature, place the foil covered lamb dish inside and turn the temperature down to 140C (280F). Roast the Indian Spiced Leg Of Lamb for about 6 hours until the meat is tender and falls off the bone. Cooking times will vary depending on the size of your leg of lamb but for a leg or shoulder of lamb, a good guide is approximately 1 hour for every 500g. It’s not an exact science and will depend on the fattiness of the meat, size of the bone etc but if in doubt err on the side of cooking it more rather than less!
When your lamb is deliciously tender, remove it from the oven and sprinkle over the chopped pistachios, pomegranate seeds and chopped fresh mint just before serving. This adds a bit of freshness and lightens the dish up a bit. I like to serve this with some Raita (a cucumber and yoghurt sauce), my Lemon & Coriander Cauliflower Rice and my Sweet Potato, Lentil & Goats Cheese Salad.
Allergy & Dietary Information for Slow-Roasted, Indian Spiced Leg of Lamb with Pomegranate, Pistachios & Mint
This Slow-Roasted, Indian Spiced Leg of Lamb with Pomegranate, Pistachios & Mint is Grain-Free, Gluten-Free, & Refined-Sugar Free. It’s also suitable for Low Carb, Paleo & SCD Diets.
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