Mini lamb roasting joint with warm spices recipe
A wonderful spring recipe, perfect for Sunday lunch. You can watch chef Mark prepare his spicy lamb in this video.
Tip: If time allows, marinate the joint in the spice mix for at least 2 hours or overnight in the fridge.
Ingredients
- 1 x 350-400g lean mini lamb leg or shoulder roasting joint
- 450 g small new potatoes, quartered
- 2 medium red onions, peeled and cut into wedges
- 4 tbsp oil
- 3 fresh bay leaves, torn
- 1 x 350-400g lean mini lamb leg or shoulder roasting joint
- 15.9 oz small new potatoes, quartered
- 2 medium red onions, peeled and cut into wedges
- 4 tbsp oil
- 3 fresh bay leaves, torn
- 1 x 350-400g lean mini lamb leg or shoulder roasting joint
- 15.9 oz small new potatoes, quartered
- 2 medium red onions, peeled and cut into wedges
- 4 tbsp oil
- 3 fresh bay leaves, torn
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 pinch salt and freshly milled black pepper
- 1 small orange, juice only
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 pinch salt and freshly milled black pepper
- 1 small orange, juice only
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 pinch salt and freshly milled black pepper
- 1 small orange, juice only
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 2
Step-by-step
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
- To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.
- Place the joint on a chopping board and make several slits over the surface then brush with the spice mix all over.
- Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.
- Serve with the potatoes and seasonal vegetables.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature