Panjabi roast lamb

This recipe was passed on to me by our builder, who had a great love for Indian food. Marinade your lamb for anything from 24-36 hours for a wonderful occasion dish, great for serving to a big crowd. I have served this lamb sliced up in wraps with salad and chilli sauce; also, alongside roast potatoes, gravy and vegetables. Lots of options, you decide!

You can cook this lamb on a barbeque or in the oven!


PREP TIME 15 minutes

COOK TIME 40 minutes

YIELD: 12 SERVINGS

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Ingredients

  • 1 whole leg of lamb, butterflied and slashed at intervals (2.5 kilos)
  • Half a cup mint leaves chopped for garnish
  • 6 tablespoons plain yoghurt
  • Juice of 1 lemon
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 3 tablespoons rapeseed oil
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2-3 teaspoons red chilli powder
  • 2 teaspoons garam masala
  • 1 teaspoon whole cumin
  • 1 teaspoon tumeric

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Method

In a large mixing bowl mix all the masala ingredients except the mint and transfer to the fridge to marinade for 12-36 hours.

Heat your barbeque and cook for about 20 minutes, turning and basting with the marinade.


To oven cook, cover with foil and bake for 45 mins at 160 degrees. You can char with a blowtorch or under the grill at the end to get a nice charr on the meat.


Once cooked, leave to rest. Slice nice thin slices and serve sprinkled with chopped mint and coriander leaves.

Serve with naan and a mint chutney or my kebab shop chilli sauce (see recipe).

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Are you interested in a step-by-step masterclass on how to cook this recipe?ย Please fill out the form below and I'll be in touch!

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