Try this roast in under an hour recipe for lamb, rubbed with warming cumin, turmeric, coriander and orange.
Mark Sargeant's recipe for quick warm spiced roast lamb
- 1 x 350-400g lean mini lamb leg or shoulder roasting joint
- 450g/1lb new potatoes, quartered
- 2 medium onions, peeled and cut into wedges
- 4tsp oil
- 3 fresh bay leaves, torn
- For the Warm Spice Mix:
- 1tsp cumin powder
- 1tsp turmeric
- 2tsp ground coriander
- Salt and freshly milled black pepper
- Juice of 1 small orange
Preheat the oven to Gas mark 4-5 /180-190°C/ 350-375°F.
Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
To prepare the warm spice mix, in a small bowl mix all the ingredients together with the remaining oil.
Place the joint on a chopping board and make several slits over the surface then brush with the spice mix all over.
Place on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly.
Serve with the potatoes and seasonal vegetables.
Here's Mark to explain it to you step by step. Cooking aprons at the ready? Then we'll begin:
Find more tasty lamb recipes at simplybeefandlamb.co.uk
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