Simply Spiced Leg of Lamb

Share & Comment

Simply Spiced Leg of Lamb

Thank you for your rating!
Thank you for your rating!

Simply Spiced Leg of Lamb, Hasselback Roast Potatoes and Mint Chutney. Blend fragrant herbs with our fabulous spring lamb to create a wonderful Easter Sunday luncheon.

Created by Catherine Fulvio for Whirlpool

 

Ingredients

  • For the mint chutney:
  • 1 cup fresh mint leaves
  • 1 onion, coarsely chopped
  • 1 large cooking apple, peeled, cored and sliced
  • Juice of 1 lemon
  • 2 tbsp sugar
  • ¼ tsp salt
  • ½ red chilli, deseeded and sliced
  • 3 tbsp cold water
  • For the leg of lamb:
  • 2 tsp ground cumin
  • ½ tsp ground coriander
  • 1 lemon, zest only
  • 1 tbsp honey
  • 1 tsp chopped rosemary
  • 3 tbsp olive oil
  • 5 medium garlic cloves, sliced in half lengthways
  • 10 very small sprigs of rosemary
  • Freshly ground black pepper
  • 1.6kg leg of lamb
  • For the hassleback potatoes:
  • 12 small potatoes, peeled
  • 4 tbsp olive oil
  • ½ tsp ground cumin
  • 12 very small bay leaves, optional
  • Sea salt, to sprinkle on the potatoes
  • Sprigs of rosemary, to decorate

Instructions

  1. To make the mint chutney, process all the ingredients except the water in a food processor until finely chopped. Add 2 tablespoons water and puree until smooth, adding additional water as needed for a thick sauce consistency. Taste and add additional salt and/or sugar if needed. Best served fresh but it does keep for up to 2 days in the fridge.
  2. For the lamb, mix the cumin, coriander, lemon zest, honey, rosemary into a small bowl for the rub. Mix well and rub over the lamb and leave for 30 minutes. (Always allow the lamb to be at room temperature before roasting – it will take about 30 minutes). Make 10 small incisions over the leg of lamb and stuff each with a piece of garlic and a sprig of rosemary.
  3. Preheat the oven to 200°C/fan 180°C/gas 6. Drizzle the lamb with a little olive oil and place into a roasting pan, season with a little salt. Roast for about 50 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4. Baste the lamb from time to time and roast for a further 35 minutes depending on how you like your lamb. Remove from the oven, cover with foil and allow the lamb to rest for 15 to 20 minutes.
  4. In the meantime, to roast the potatoes, slice the peeled potatoes thinly without cutting through them. Slice the bay leaves through a few of the potatoes. Heat a roasting pan with olive oil and place them in. Sprinkle over a little ground cumin. Roast for 30 to 35 minutes until golden and crisp. Baste from time to time.
  5. Serve with lamb on a large platter with the hasselback potatoes and mint chutney on the side.
  6. Tip: Add ready to eat chopped apricots in the mint chutney and a splash of honey for a change.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up