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Indian Roast Lamb

Indian Roast Lamb

The leg of lamb is marinated i medley of spices i yogurt base. By marinating the lamb, the meat will retain more moisture during the cooking process. Serve with sweet potato fries.

Ready in: 3 hours 30 minutes

Serves: 8

Complexity: very-easy

kcal: 476

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2 garlic cloves, chopped
4 tbsp rice bran oil
120 g Greek yogurt
5 cm fresh ginger, peeled & grated
2 pinches saffron threads
1 tsp ground coriander
1 tsp curry powder
2 tsp dry chilli flakes
1 tbsp Tuimato Sauce
4 tsp SIDS SALT & PEPPER to taste
4 tbsp brown sugar
juice and zest of 1 lemon
1 leg of lamb, about 2.5 kg


Place the garlic, oil, SIDS CRAZY SALT, yogurt, ginger, saffron, coriander, curry powder, chilli, Tuimato Sauce, SIDS SALT & PEPPER, sugar and lemon in a large bowl and stir until smooth.
Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.
Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.
Preheat the oven to 160ºC.
Remove the clingfilm and place the meat in an oiled roasting tray.
Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.
Crank up the heat to 200ºC and cook for another 30 minutes.
The lamb should have formed a golden, crisp crust.
Switch off the oven and leave the lamb in there for another 30 minutes, then serve.