Recipes
Recipes

Spiced leg of lamb

A summer alternative to a Sunday roast

A summer alternative to a Sunday roast

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(1 votes)
Cooking Time

Cook: 5 Hours 15 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.06 per serving

Nutritional Information

Each 108g serving contains

Energy
1076kj
257kcal
13%
Fat
17g
Med
24%
Saturates
5.7g
High
29%
Sugars
3.5g
Low
4%
Salt
0.23g
Low
4%
of your reference intake.
Typical energy values per 100g:
996kj/238kcal

Ingredients

2 tbsp sunflower oil

1 medium onion, chopped

1cm piece root ginger, grated

1 chilli, de-seeded and chopped (optional)

1 garlic clove, crushed

2 tbsp Asda Tikka Curry Powder

1 tbsp Asda Garam Masala

250g natural low-fat yogurt

2 tbsp ground almonds

1 tbsp lemon juice

1 boneless leg of lamb (approximately 750g)

Method

1
Heat the oil and cook the onion over a medium heat until soft. Add the ginger, chilli (if using) and garlic. Cook for 1-2 minutes over a low heat, stirring. Add the tikka curry powder and garam masala and stir for another minute.
2
Tip into a bowl and leave to cool. Stir in the yogurt, almonds and lemon juice.
3
Cut through the thick part of the lamb with a sharp knife to form a large open joint. Spread both sides with the spicy yogurt mixture. Place in a non-metallic dish and cover with cling film. Chill for at least 4 hours to marinate.
4
Scrape off most of the marinade. Cook the lamb on a pre-heated barbecue and cook away from the coals for another 10-20 minutes, until cooked to your liking.
5
Cover with foil and leave to rest for 15 minutes before slicing thickly, to serve.