Tender roast lamb with potato kebabs

6 servings Prep: 20 mins

By Food24 April 13 2020
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Ingredients (17)

500 ml full cream yoghurt
1 fresh coriander — finely chopped
1/2 fresh mint — chopped
15 ml garlic — cloves, chopped
juice and zest of 1 lemo
salt and freshly ground black pepper
10 ml cumin — ground
10 ml mustard — prepared
1 leg of lamb — deboned
salt and freshly ground black pepper
500 g mixed dried fruit
15-20 ml garam masala
2 garlic — cloves, chopped
30-45 ml vinegar — white balsamic
water — boiled
red or white wine (optional)
fresh coriander
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Green sauce

1. Process the ingredients in a food processor.

Roast lamb

2. Butterfly the leg of lamb and rub the sauce over the meaty side. Marinate for at least 4 hours or overnight.

Dried fruit atchar

3. Mix the ingredients and allow to stand overnight so the  flavours can develop.

To complete

4. Heat the oven to 160 °C.

5. Put the leg in a roasting pan, meaty side up, and season with salt and pepper. Pour boiling water (or half water/half wine) in the roasting pan so that about a quarter of the leg is in the  liquid. Cover with aluminium foil and bake for about 3 hours or until the meat is tender enough that you can use a spoon to break it into chunks.

6. Remove the foil just before serving, increase the oven temperature to 200 °C and roast until the meat is browned.

7. Reduce the pan juices until thickened. Transfer the meat  to a serving platter, sprinkle fresh coriander over and serve with the gravy and atchar.

Potato kebabs

Boil 1 kg baby potatoes until soft. Cut 2-3 red onions into wedges and thread the potatoes and  onions onto rosemary twigs or kebab  skewers. Transfer to a baking sheet greased with olive oil and roast alongside the lamb until lightly browned.

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