A lamb shoulder marinated and roasted in an aromatic spiced yoghurt, this Spiced Roast Lamb and Potatoes is a no fuss recipe and lovely twist on the traditional Easter Lamb.

All you need to do is make the spiced yoghurt, marinate, then in the oven, rest and carve. I used a shoulder rather than a usual leg of lamb as a personal preference, it has more flavour and does not tend to dry out like a leg. I think this yoghurt marinade will be fantastic with a roast chicken. Even better if the chicken is cooked on the barbecue.

I adapted a recipe from Rukmini Iyer’s The Roasting Tin Around The World, tweaking the quantities of the individual spices from the original recipe. I love cumin so increased the quantity, the chilli adding a layer of flavour rather than heat. The original recipe added frozen peas the last 15 minutes, but I left that out. There’s a mint raita in the recipe which I skipped (forgot to be honest) but I did not miss it at all. I do however think the raita will be a great addition if you make this recipe with a chicken.

Serve the lamb with last week’s Roasted Butternut with Burnt Aubergine Dressing, it makes for a lovely flavour combination.

I hope you enjoy this recipe for Spiced Roast Lamb and Potatoes. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.

Ingredients
  

  • 1 x 2 kg leg or shoulder of lamb
  • 1 tbsp sea salt flakes
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground ginger
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 6 green cardamom pods seeds only
  • 2 tbsp olive oil
  • 200 ml plain full fat yoghurt
  • 800 g baby potatoes
  • 2 bay leaves
  • 200 ml water
  • Raita Optional
  • 250 g full fat natural yoghurt
  • a handful of fresh mint chopped
  • a good squeeze for lemon juice more to taste
  • pinch of salt

Instructions
 

  • In a bowl, mix together the salt, cumin, fennel seeds, ginger, cumin, chilli, coriander, cardamom seeds, olive oil and yoghurt
  • Place the yoghurt in a large freezer bag and place the lamb inside.
  • Rub the mixture all over the lamb and let it marinade for at least 3 hours, turning the lamb over a few times
  • Preheat the oven to 150 degrees C
  • Place the potatoes and bay leaves in a large roasting tray
  • Pour the water over the potatoes, place the lamb on top, squeezing any yoghurt out of the bag over the lamb
  • Cover the tray with foil, sealing all around the edges. Place in the oven and cook for 2 hours and 15 minutes.
  • Turn the oven up to 210°C and cook uncovered for 30 - 45 minutes, until the lamb and potatoes are crisp
  • Let the lamb rest for 10-15 minutes
  • While the lamb rests, mix together the ingredients for the raita (optional)

You can find more delicious meal ideas in  EVERYDAY TRAYBAKES, and it is now available as a digital download. The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.

Roasted Butternut with Burnt Aubergine Dressing
Easter Cakesicles

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