Honey-roasted spicy leg of lamb

Honey-roasted spicy leg of lamb

Indian Food Made Easy
Vanessa Courtier

This leg of lamb is slightly spicy, lemony and at first bite, a little sweet. Honey and lemon make a fantastic combination and the spices just add to it. As with all roast lamb recipes, this dish needs to marinate properly – ideally for 24 hours – and takes some time to cook, but it is, in essence, an easy dish. It is wonderful with simple roasted potatoes and a vegetable.


Quantity Ingredient
2.2kg leg of lamb
100g blanched almonds
100ml thick greek-style yoghurt
1 1/2 tablespoons honey


Quantity Ingredient
2 tablespoons vegetable oil
5 tablespoons lemon juice
15g fresh ginger, peeled and roughly chopped
20g garlic, peeled and roughly chopped
1 tablespoon cumin powder
1 tablespoon coriander powder
1/4 teaspoon red chilli powder
1 tablespoon garam masala
salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons water


  1. Blend together all the ingredients for the marinade.
  2. Trim the lamb of the excess fat and membranes. Make deep, regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you work it into the deep cuts. Place the lamb in a plastic food bag with any remaining marinade and leave in the fridge for 24 hours if possible, or for at least 6–8 hours.
  3. Blend together 70g of the almonds, the yoghurt and half the honey. Rub into the lamb and ideally leave in the fridge for another 2 hours, but even 30 minutes will help. Bring to room temperature before cooking.
  4. Preheat the oven to 225°C. Place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes, then lower the heat to 180°C. Cook for 20–25 minutes per 500g plus another 15 minutes depending on how pink you like your lamb. Baste the lamb every 20–30 minutes or so with the juices that have dripped into the roasting tray.
  5. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another 10 minutes. If you wish, check the lamb with a meat thermometer – you are looking for a temperature of 130–150°C, and the higher the temperature, the more cooked the meat.
  6. Remove the lamb from the oven and allow it to rest for 15 minutes, covered with foil. Pour the gravy into a jug and skim off any excess fat. Carve the meat and serve the gravy on the side.
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