Curried Leg of Lamb

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A jar of curry paste is one of the most useful store cupboard ingredients. Ask your butcher to bone and butterfly the lamb, it will flatten it out so it will cook more evenly and soak up more flavour. It is also easier to cook and carve. Serve it with lemon turmeric rice (cook rice with a pinch of turmeric and the juice of a lemon).


3 tablespoons Indian curry paste
1 teaspoon coriander seeds, lightly toasted
2 tablespoons olive oil (or half olive oil and half oil from the curry paste jar)
100g plain yogurt
A few twists of freshly ground black pepper  (you don’t need salt as the curry paste contains it)
Squeeze of lemon or lime juice
1 leg of lamb, bone and butterflied


1. Mix the first 6 ingredients together. Make small knife cuts on both sides of the lamb. Using clean hands, rub the mixture all over the lamb pressing it into the slits. Place the lamb in a large bowl and cover with cling film. Leave to marinade for at least an hour in the fridge but preferably overnight..

2. Preheat the oven to 200C/400F/Gas Mark 6. Bring the lamb to room temperature. Roast the lamb in a baking dish for between 45 minutes (for rare to medium) to 60 minutes or more for well done. To check done-ness, cut into the meat and check how pink the inside is. If isn’t cooked to your liking put it back in the oven for 5-10 minutes and check again. Place a sheet of tin foil loosely over the lamb during cooking if it gets too brown during cooking.

What to do with lamb leftovers

– Cold curried lamb is fabulous the next day served cold in pitta bread and topped with potato salad or mint raita (mix chopped fresh mint and thin strips of cucumber with Greek yogurt and chill).

– Use leftover lamb to make a spicy Shepard’s Pie.

– Shred pieces of cold lamb into cold mashed potato, form into patties and fry for spicy hashed potato cakes.


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