Lamb with mango salsa

Recipe from: 4/12/2000 12:00:00 AM
Ingredients 23
Servings 4
Time

Ingredients

  • 2
    lemons, juice
  • 15
    ml
    salt
  • 5
    ml
    thyme leaves
  • 2
    kg
    leg of lamb, butterflied
  • 2
    red chillies, seeded and chopped
  • 60
    ml
    chopped fresh coriander
  • 2
    garlic cloves, peeled and chopped
  • pinch salt
  • milled black pepper
  • 15
    ml
    ground cinnamon
  • 7
    ml
    ground cardamom
  • 5
    ml
    ground cloves
  • 5
    ml
    turmeric
  • 250
    ml
    natural yoghurt
  • rosemary sprigs
  • MANGO SALSA
  • 2
    large mangoes, peeled and diced
  • 1
    chilli, sliced
  • 2
    avocados, peeled and diced
  • 1
    red onion, peeled and sliced
  • 60
    ml
    chopped Italian parsley
  • 30
    ml
    olive oil
  • 30
    ml
    lemon juice
 

Method

 
Mix lemon juice, salt and thyme leaves. Rub mixture over lamb. Set aside, covered, for a few hours to tenderise. Combine chillies, coriander, garlic, salt, black pepper, cinnamon, cardamom, cloves, turmeric, and process in a food processor until a paste forms. Add to yoghurt and mix well. Rub mixture all over lamb. Place rosemary sprigs on top and leave overnight, covered. Place lamb in a roasting pan and roast at 200 ºC for 45 minutes or until roasted but still slightly pink in the centre. Slice and serve with mango salsa. MANGO SALSA: Place all ingredients in a bowl. Cover and refrigerate until ready to serve.
 

Read more on: roast  |  lamb
 

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