Tandoori Roast Lamb with Pilau Rice
By Diane Davidson, Homecook of the Year Finalist
- 1 pack Silver Fern Farms Lamb Leg Roast
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 Tbsp lemon pepper seasoning
- 1 Tbsp smoked paprika
- 1 Tbsp garam masala
- 1 tsp cornflour
- ½ cup unsweetened Greek-style yoghurt
- ¼ cup lemon juice
- 1 Tbsp butter
- 1 tsp sesame oil
- 1 cup basmati or jasmine rice
- 1 stick cinnamon
- 4 cloves
- 1 tsp turmeric
- Mango chutney
- Chopped tomato
- Mini poppadoms, to serve (optional)
Preheat oven to 200˚C. Remove the lamb leg roast from its packaging and leave it to bloom for 10 minutes. In a small, heavy pan, toast the cumin, coriander and mustard seeds until fragrant. Crush seeds with a mortar and pestle. Mix these spices with the lemon pepper, smoked paprika and garam masala to make the tandoori spice mixture. Gently score lamb all over with a small, sharp knife. Sprinkle the tandoori spice rub over the lamb to coat evenly. Place lamb in a roasting dish.
Combine cornflour, yoghurt and lemon juice. Spread this mix evenly over lamb. Roast lamb for 35-40 minutes. Remove from oven and allow to rest for 10 minutes.
In the meantime, to make pilau rice, heat butter and sesame oil in a heavy saucepan. Add rice; sauté for 2 minutes. Add remaining ingredients and 1⅔ cups water. Cover. Cook until water is absorbed.
Slice the lamb roast across the grain and serve with pilau rice, mango chutney, tomato and cucumber, and mini poppadoms if desired.
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