Madras Style Roast Lamb
An Asian inspired roast using half lamb leg or shoulder, Madras curry paste, natural yogurt and freshly chopped coriander. A great dish for an informal dinner party too.
1 hour 40 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 900g-1.3kg lean half lamb leg or half shoulder joint
- 5 tablespoons prepared Madras curry paste, or similar
- 6 tablespoons natural yogurt
- 3 tablespoons freshly chopped coriander leaves
- Preheat the oven to 180-190°C,160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint and season. In a small bowl mix together the curry paste, yogurt and coriander leaves.
- Spread half the mixture over the surface of the lamb, cover and store the remainder of the paste in the fridge. Place the lamb in a shallow dish, cover and marinate for 2 hours or overnight in the refrigerator, if time allows.
- Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time. Cover with foil if browning too quickly.
- 15-20 minutes before the end of the cooking time, remove the foil from the lamb, brush with the remaining paste mixture and return to the oven.
- Serve the lamb with a selection of pickles or relishes, naan bread and rice.