Roast leg of lamb Bengal

Roast leg of lamb Bengal

By
From
Encyclopedia of Food and Cookery
Serves
6

Indian cooks working in British households in the days of the Raj gave new dimensions to familiar foods – such as this exotic roast lamb.

Ingredients

Quantity Ingredient
1 leg of lamb

Marinade

Quantity Ingredient
250g plain yoghurt
1 onion, chopped
3 garlic cloves
2 teaspoons tomato paste
1 tablespoon olive oil
2 teaspoons salt
freshly ground black pepper
1 cm piece fresh ginger

Method

  1. Remove thin outer skin from lamb and trim off most of the fat. Place in a dish just large enough to hold it and prick all over with a fork.
  2. Put ingredients for marinade into a blender or food processor and process until smooth. If making by hand, chop onion, garlic and ginger finely and mix with other ingredients. Pour marinade over lamb, cover and leave in refrigerator overnight or for at least 6 hours, turning lamb once or twice.
  3. Place lamb on a rack in a roasting tin. Roast in centre of a preheated very hot oven for 15 minutes, then reduce heat to moderate and continue to roast, basting frequently with marinade. Allow a total cooking time of 20 minutes per 500 g for lamb that is pink at the centre, or 25 minutes per 500 g for well-done.
  4. Test with a fine skewer in the thickest part; juice will run pink for medium-done lamb and clear for well-done. Rest lamb for 20 minutes in a warm place before carving. Serve with a purée of potatoes or lentils flavoured with coriander and cumin and a salad of tomatoes, mint and cucumber.
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