How Long To Cook Half Leg Of Lamb

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Preparation Notes: plus 24hr marinating

Makes: 6

Prep Time: 0 hours 20 mins

Cook Time: 2 hours 15 mins

Total Time: 2 hours 35 mins

1.6-1.8kg (31⁄2-4lb) leg of lamb

2 tbsp. cumin seeds

2 tbsp. coriander seeds

50 g (2oz) blanched or flaked almonds

1 medium onion, chopped

6 garlic cloves, roughly chopped

2 1/2 cm (1in) piece root ginger, grated

4 hot green chillies, deseeded and roughly chopped

500 g carton natural yogurt

1⁄2 level tsp cayenne pepper

31⁄2 level tsp salt

1⁄2 level tsp garam masala

4 tbsp. vegetable oil

1⁄2 tsp whole cloves

16 cardamom pods

1 cinnamon stick

10 black peppercorns

Flat-leafed parsley sprigs to garnish (optional)

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Trim off and discard all the fat and the parchment-like white skin (also known as the fell) from the lamb. Put the meat into a large shallow ceramic dish and set aside.
Put the cumin and coriander seeds into a pan and cook over a high heat until they begin to release their aromas. Put into a mortar and pestle and grind to a fine powder. Set aside.
Put the almonds, onion, garlic, ginger, chillies and 3tbsp of the yogurt into a food processor and blend to a paste. Put the remaining yogurt into a bowl, stir well and add the paste, ground cumin and coriander, cayenne pepper, salt and garam masala. Stir well to combine.
Spoon the yogurt mixture over the lamb and use a brush to encourage it into all the nooks and crannies. Turn the lamb over, making sure the leg is well coated, then cover with clingfilm, put into the fridge and leave to marinate for 24hr.
Remove the lamb from the fridge about 45 minutes before you want to cook it, to allow it to come up to room temperature. Preheat the oven to 200°C (180°C fan oven) mark 6. Transfer the lamb and all of the marinade to a roasting tin. Heat the oil in a small frying pan, add the cloves, cardamom pods, cinnamon and peppercorns, and fry until they begin to release their aromas. Pour over the lamb.
Cover the roasting tin with foil and roast for 1hr 30min. Remove the foil, put back in the oven and roast for a further 45min, basting occasionally. Put the lamb on to a serving platter and press the sauce through a fine sieve into a bowl. Garnish the lamb with flat-leafed parsley (if using) and serve with the sauce on the side.

Team up this lamb recipe with these delicious dishes for an unbeatable Sunday lunch:

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Per Serving:

Calories: 427
Total carbs: 9 g
Total fat: 23 g
Saturated fat: 8 g

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