Kashmiri Roast Leg of Lamb
If you ever go for the 24 hour notice whole leg of lamb dish at your favourite Indian Restaurant, you’ll know this dish is tender, mildly spiced and totally satisfying in its grandeur.
Preparation time: 15 - 20 minutes + marinading Quantity: Serves 6 - 8 Cooking time: 2 & 1/2 - 3 hours
Ingredients
1 whole leg of lamb - bone on (approx. 5 - 6 lb)
Spice Rub -
2 inch fresh ginger - grated
3 - 4 cloves garlic - crushed
2 teaspoons salt
2 level teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon black pepper - ground
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamon - crushed / pound
1/2 - 1/4 teaspoon ground chilli powder
1/4 teaspoon cloves - ground
1 lemon - juiced
Yogurt Marinade -
1/2 pot / 200 ml natural yogurt
30g / 1 oz almonds
30g / 1 oz pistachios
pinch saffron (optional)
Glaze -
2 tablespoons runny honey
Method
- Trim of any excess fat on the lamb leg
- Make slits across the leg, both ways making a criss cross 1/4 inch or so deep
- Mix all the spice mix together and rub in to the lamb, by hand massaging in very well
- Blend the yoghurt, nuts and saffron together until smooth (in a processor or pestle and mortar)
- Rub over the lamb
- Cover and marinade in the fridge for 12 - 48 hours
- Place in a large tray and drizzle with the honey
- Bake in a preheated oven gas 230*c / 450*f - for 30 minutes
- Turn the oven down to gas 170*c / 350*f - for 2 - 2 & 1/2 hours until well cooked
- Cover and leave to rest for 20 minutes
- Serve with a few Indian side dishes (see our Indian Recipe section)