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Spice-Crusted Lamb with Potato Salad

Spice up your sunday roast with this Indian inspired dish that's made for sharing.

Spice-Crusted Lamb with Potato Salad

Serves 4-6

1 lamb leg (approx. 2.3kg)

2 tbsp mango chutney

2 cups fresh breadcrumbs

3 cloves garlic, crushed

½ cup chopped coriander

3 tsp finely grated lime zest

2 tsp cumin seeds

1 tsp garam masala

¼ tsp chilli flakes

80g soft butter, chopped

Indian Potato Salad

700g new potatoes, halved

2 tbsp vegetable oil

1 long green chilli, chopped

2 cloves garlic, crushed

1 tsp finely grated ginger

2 tbsp curry leaves

2 tsp turmeric

2 tsp cumin seeds

2 tsp garam masala

¼ cup lemon juice

2 tbsp coriander leaves

½ cup peas, cooked

Lime Pickle Yoghurt

2 tsp lime pickle, chopped

2 tsp mango chutney

⅔ cup Greek-style yoghurt

1 tbsp chopped coriander

Preheat oven to 180°C. Score top of lamb in 2cm intervals, season and spread with chutney. Combine remaining spice crust ingredients. Press all over lamb. Roast 1½ hours or until cooked as desired. Set aside to rest.

Meanwhile, boil potatoes until tender; drain. Heat oil in a frying pan; cook chilli, garlic and ginger 2 minutes. Add curry leaves, turmeric, cumin and garam masala. Cook, stirring,
2 minutes. Add potatoes. Season well; toss to coat. Stir in lemon, coriander and peas. Set aside.

Combine lime pickle yoghurt ingredients in a small bowl and serve with sliced lamb and Indian potato salad.

 

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