A roast dinner's a classic at Easter, but if you're looking to raise the bar over the bank holiday, then the chefs at Tandoor Chop House have shared their recipe for an incredible spiced roast lamb.
Either fire up the BBQ and cook over hot charcoal, or roast this subtly spiced lamb dish in the oven if British springtime lets you down.
Whatever the weather, you'll impress your guests. And, if you can't wait for the BBQ to heat up, check out what tasty dishes Tandoor Chop House has on Deliveroo.
How to roast spiced lamb like Tandoor Chop House
- 1 leg of lamb
- Marinades (see below)
- 2 lemons
- Handful of coriander
- Pomegranate seeds
For the first marinade:
- 20g Kashmiri chilli powder
- 100g ginger paste
- 100g garlic paste
- 200g vegetable oil
- 15g salt
For the second marinade:
- 100g tomato puree
- 35g freshly ground black pepper
- 150g Kashmiri chilli powder
- 30g salt
- 150g garam masala powder
- 50g turmeric powder
- Blend all of your ingredients for your first marinade, then store in a plastic tub that's large enough to hold all of your lamb leg.
- Do the same for your second marinade, then keep in a separate tub that's big enough to hold all of your meat.
- Using a small knife, cut around 10-15 holes in your lamb leg to allow the marinade to get inside the meat.
- Place your lamb leg in the first marinade, rub it in thoroughly for 2-3 minutes, then leave to marinate for 3 hours.
- Prepare your coals if you're cooking the meat over a BBQ, or preheat your oven to 180°C.
- Rub the second marinade into the lamb leg and leave it to rest for a further 15 minutes. If you have any additional marinade, freeze it and keep it for next time.
- If you're using the BBQ, put coals on one side of the grill so you have an area that's in direct heat and wrap the lamb in tin foil for the first half of cooking.
- If you're using an oven, place the lamb in a large roasting tray.
- For medium lamb, cook for around 2 hours, or 2.5 hours for medium well. You can use a meat thermometer to test how well cooked the lamb is – medium is around 60-65°C.
- Once cooked, cover the meat in tin foil and rest it for 15-30 minutes.
There you have beautifully cooked lamb that's a spiced twist on your regular Sunday roast. To serve, carve up the lamb, squeeze a drizzle of lemon juice over the top, sprinkle on some Maldon salt and chopped coriander, then scatter over the pomegranate seeds for little bursts of freshness.
Top tip: this is amazing with a side of cooling raita and a side of fresh naan.
If you're hungry just reading this recipe, see what other amazing dishes are available on Deliveroo.