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Spice Crusted Lamb with Potato Salad

Spice Crusted Lamb with Potato Salad

Spice Crusted Lamb with Potato Salad

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.


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