Lamb Leg Roast
Naturally lean and juicy with a subtle, sweet taste. A delicious boneless roast that promises tender results. Ready in less than 40 minutes.
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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