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Tandoori-Spiced Roast Lamb with Pilau Sauce

Give lamb a spicy update with this Tandoori-inspired recipe, serve with plenty of pilau rice, papadums and mango chutney.

Tandoori-Spiced Roast Lamb with Pilau Sauce

1 pack Silver Fern Farms Lamb Leg Roast

1 tsp each cumin seeds, coriander seeds,

mustard seeds

1 tbsp each lemon pepper seasoning,

smoked paprika, garam masala

1 tsp cornflour

½ cup unsweetened Greek-style yoghurt

¼ cup lemon juice

mango chutney, chopped tomato and

cucumber, to serve

mini poppadoms, to serve (optional)

Pilau Rice

1 tbsp butter

1 tsp sesame oil

1 cup basmati or jasmine rice

1 stick cinnamon

4 cloves

1 tsp turmeric

Preheat oven to 200˚C. Remove the lamb leg roast from its packaging and leave it to “bloom” for a few 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. (I find this easiest to do by putting it all into a plastic bag and massaging well.) 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 meat against the grain. Serve with pilau rice, mango chutney, tomato and cucumber, and mini poppadoms if desired.

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