Madras Style Roast Lamb
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/2-3lb lean half lamb leg joint or half shoulder
- Salt and freshly milled black pepper
- 75ml/5tbsp prepared Madras curry paste, or similar
- 90ml/6tbsp natural yogurt
- 45ml/3tbsp freshly chopped coriander leaves
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
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.