Lamb leg roast

Lamb and Mutton SA
4 servings Prep: 20 mins, Cooking: 3 hrs
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A dinner recipe that consists of slices of leg of lamb covered in a delicious blend of fragrant spices and then oven-roasted until tender and succulent. This is the next showstopper for Sunday dinner with a twist. This leg of lamb roast recipe can be served with rice, flatbreads, or other classic Indian sides.

By Independent Contributor October 11 2022
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Ingredients (19)

For the marinade
1/2 tsp fresh ginger
1/2 tsp fresh garlic
1 1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp dried red chilli flakes
1 tomato — liquidised
2 tbsp tomato purée
1 handful onions — fried
2 tbsp lemon juice
1 tbsp vinegar
1/2 tsp black pepper
1/2 tsp lemon pepper
1 tsp mustard powder
2 tbsp mayonnaise
1 pinch saffron threads
1 leg of lamb — cut into thick slices
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Mix the marinade ingredients together and marinate the lamb slices in the marinade for at least an hour.

Heat a knob of butter in a pot. Add in the marinated meat slices and cook for an hour and half, topping up with water in between cooking.

Once 3/4 of the way done, transfer to a foiled oven tray.

Decorate with pre-boiled baby potatoes (optional). Dot with butter and bake in the oven on 180°C to roast on the outside for an additional half an hour or until done.

Serve the roast with fresh naan rolls.

Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.

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