Mini lamb roasting joint with warm spices recipe
A wonderful spring recipe, perfect for Sunday lunch. You can watch chef Mark prepare his spicy lamb in this video.
Tip: If time allows, marinate the joint in the spice mix for at least 2 hours or overnight in the fridge.
Ingredients
- 1 x 350-400g lean mini lamb leg or shoulder roasting joint
- 450 g small new potatoes, quartered
- 2 medium red onions, peeled and cut into wedges
- 4 tbsp oil
- 3 fresh bay leaves, torn
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 pinch salt and freshly milled black pepper
- 1 small orange, juice only
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 2
Step-by-step
- 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.
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