Spice Crusted Lamb with Potato Salad. Spice up your sunday roast with this Indian inspired dish that’s made for sharing.
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.