1 pack Silver Fern Farms Lamb Leg Roast
1 tsp each cumin seeds, coriander 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)
1 tbsp butter
1 tsp sesame oil
1 cup basmati or jasmine rice
1 stick cinnamon
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.