Garam Masala Roast Lamb Leg with Potatoes & Cucumber Salad
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Destination: India. Garam masala is a medley of spices that varies depending on the region and the chef. The spices — usually cinnamon, cardamom, cumin, black peppercorns and bay leaves — work together to create a fragrant and warm blend that can be added to a variety of dishes. The main difference between garam masala and curry powder is that garam masala does not contain turmeric.
Serves 2 · 30 mins + prep
In your box
- lamb leg
- 1 ATLAS garam masala sachet
- 1 Greek yoghurt tub
- 1 sweet paprika sachet
- 1 tomato
- 2 desiree potatoes
- 1 red onion
- 1 cucumber
- 1 carrot
- 1 spring onion bunch*
- 1 coriander bunch*
*Coriander and spring onion may be split across other dishes — please read each recipe carefully.
From your pantry
Cooking oil, salt, pepper, olive oil
Equipment
Lined baking tray
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C fan forced. If the lamb is large, use a knife to cut or butterfly the thicker parts of the lamb to open it up to a flat, even thickness, about 2cm. Score the fat side of the lamb in a diamond shape. Cut the potato and carrot into 1cm pieces. Cut the onion into thick wedges. Mix the garam masala and paprika with cooking oil and a pinch of salt to create a runny paste.
2. Cook the lamb. In a bowl, coat the potato, carrots and onion with half of the paste. Spread them over a lined baking tray. In the same bowl, add the lamb and the remaining paste. Using your hands, make sure the lamb is coated well in the paste, then place on top of the vegetables. Place in the preheated oven for 20–25 minutes, or until the vegetables are soft and the lamb is cooked medium-rare (reads 55–60°C at the thickest part).
3. Cut the remaining vegetables. Wash the remaining vegetables. On a clean chopping board, thinly slice the tomato and cut the cucumber into bite-sized pieces. Thinly slice 1 teaspoon per person each of coriander* (leaves and stems) and spring onion*. Combine the cucumber and tomato in a bowl with half of the herbs. Season with salt, pepper and olive oil just before serving.
4. Brown the lamb. In the last 5 minutes of cooking, increase the heat of the oven to 220°C to help brown the top of the lamb. Remove from the oven, cover with foil and allow to rest for at least 5 minutes before slicing.
To serve
Divide the vegetables, salad and lamb between serving plates. Sprinkle with the remaining spring onion and coriander. Drizzle the meat with some of the pan juices. Serve with a side of yoghurt.
Chef’s tips
- Get the yoghurt out of the fridge so it serves at room temperature
- The smaller you cut the potato, the quicker it will cook
- Ideally you want the fat of the lamb to drip over the vegetables, but if your pan is getting too crowded it is best to separate the vegetables and lamb over two baking trays
- If you think the lamb is cooked but the vegetables need longer, remove the lamb from the oven while the vegetables finish
- When carving the lamb, always carve against the grain for a more tender piece of meat
Allergens: onion, dairy.