Spiced roast lamb
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Spiced roast lamb
Marinated & served with an epic sauce
Marinated & served with an epic sauce
Serves 10
Cooks In4 hours 40 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
Calories 358 18%
Fat 26.3g 38%
Saturates 12g 60%
Sugars 3.2g 4%
Salt 0.2g 3%
Protein 25.3g 51%
Carbs 6.1g 2%
Fibre 1g -
Of an adult's reference intake
Ingredients
- 1 x 2.5 kg shoulder of lamb , bone in
- 1 handful of curry leaves
- olive oil
- 1 bunch of fresh coriander , (30g)
- extra virgin olive oil
- MARINADE
- 5 cm piece of ginger
- 1 bulb of garlic
- 1 large red onion
- 2 fresh green chillies
- 50 g ground almonds
- 2 tablespoons fat-free natural yoghurt
- 1 tablespoon brown mustard seeds
- 1 tablespoon white wine vinegar
- SAUCE
- 3 cm piece of ginger
- 8 cloves of garlic
- 1 fresh green chilli
- 1 heaped tablespoon brown mustard seeds
- 1 handful of curry leaves
- 4 large ripe tomatoes
- 1 x 400 ml tin of light coconut milk
- white wine vinegar or ½ a lemon
recipe adapted from
Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Method
- To make the marinade, peel the ginger, garlic and onion, and deseed the chillies. Place it all in a food processor with the rest of the marinade ingredients and blitz until smooth.
- Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one.
- Sit the lamb in a snug-fitting roasting tray and massage half the marinade all over it. Pour the remainder around the lamb in the tray, then cover and marinate in the fridge for at least 2 hours, preferably overnight.
- When ready to cook, preheat the oven to 220ºC/425ºF/ gas 7 and remove the lamb from the fridge to come up to room temperature.
- Drizzle the lamb with olive oil and add a splash of water to the tray, then roast for 30 minutes.
- Reduce the oven temperature to 130ºC/250ºF/gas ½ and roast for a further 2 hours 30 minutes to 3 hours 30 minutes, or until the meat is tender and falls away from the bone.
- Remove the lamb to a board, cover with tin foil and leave to rest for 15 minutes. Meanwhile, make the sauce. Peel the ginger and garlic, deseed the chilli, then finely slice it all.
- Transfer any excess fat from the roasting tray to a small jar to use another time, then place the tray over a medium heat on the hob. Stir in the mustard seeds and curry leaves for 1 minute, then add the ginger, garlic and chilli. Cook for 2 to 3 minutes, or until softened and lightly golden.
- Roughly chop and add the tomatoes, then stir in the coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally. Season to perfection with sea salt, black pepper and a splash of vinegar or a squeeze of lemon juice, then pour on to a large serving platter.
- Place the lamb on top, pick over the coriander leaves, drizzle with a little extra virgin olive oil, and place in the middle of the table, ready to be sliced and served. Good with all the trimmings – rice, chapattis or poppadoms and a fresh zingy salad.
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