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Spiced yoghurt roast lamb
Serves
6
Prep Time
10
Cook Time
35
Ingredients
1 Butterflied lamb leg, de-boned, pimmed of fat
Marinade
170g Fat free Greek yoghurt
2-3 tablespoons Rogan josh curry paste
2 cloves Crushed garlic
2 tbsps Lemon juice
Vegetables
1 tsp Cumin seeds
1 tbsp Olive oil
1 Head cauliflower, florets
200g Sweet potato, diced
200g Green beans, pimmed
Lemon wedges, to serve
Method
- Spread lamb leg out on a baking paper lined baking liay. Mix yoghurt with curry paste, garlic, lemon juice and pepper. Spread very generously over both sides of lamb and leave to marinate for 10 minutes or overnight in the fridge. Cover with cling wrap if marinating overnight
- Preheat oven to 200C and roast lamb for 25-30 minutes for rare, 30-35 minutes for medium rare, and 35-40 minutes for medium. Rest for 10 minutes, covered loosely in foil and slice
- Place cauliflower and sweet potato in a large bowl with cumin seeds, pepper and a little oil and toss to combine. Spread on a baking liay and roast in the oven on a rack underneath the lamb for 25-30 minutes or until golden brown with some crisp edges
- Serve lamb with roast vegetables and steamed green beans
