Ingredients
- Garlic cloves 4
- SpinneysFOOD organic ginger ¼ cup
- SpinneysFOOD fine sea salt 2-3 tsp
- SpinneysFOOD sunflower oil 80ml
- SpinneysFOOD coriander seeds 1 tbsp
- Cumin seeds 1 tbsp
- Yellow mustard seeds 1 tbsp
- Bay leaves 3
- Lemon zest 2 strips
- Butterflied leg of lamb 2-3kg
- Beetroot 500g
- SpinneysFOOD olive oil 4 tbsp
- SpinneysFOOD sea salt 2 tsp
- Lemon juice 2 tsp
- Black peppercorns ¼ tsp
Nutrition (Per serving)
- Calories 661
- Fat 38g
- Saturates 10g
- Protein 26g
- Carbs 73g
- Sugars 32g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cumin and coriander butterflied roast leg of lamb
British 15 Mins Prep · 70 Mins Cook
- Peel and finely slice the garlic and ginger.
- Stir the salt, oil, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves and lemon zest together. Pour the mixture over the lamb and allow to marinate for 1 hour.
- Preheat the oven to 230°C, gas mark 8, and line a baking tray with foil.
- Trim the leaves off the beetroot, reserving them for later.
- Place the beetroot on the foil-lined tray and drizzle with 3 tbsp of olive oil and 1 tsp of salt. Place in the oven for 45 minutes, or until tender.
- Place the lamb in the oven on a rimmed baking sheet and roast in the oven above the beetroot for 1 hour, or until the inside of the lamb registers 60°C.
- Remove the beetroot from the oven and turn the oven to grill and grill the lamb until crispy and charred – approx 10 minutes.
- Remove from the oven, cover and allow to rest for at least 10 minutes. Drain the drippings from the tray and keep warm.
- Toss the roasted beetroot in with the leaves and drizzle with the remaining olive oil and lemon juice. Season with the remaining salt and pepper.
- Serve the leg of lamb with the drippings and beetroot salad.