Ingredients-Meat
- 2kg deboned Leg of lamb
- 1 Red Chilli deseeded
- 4Tbsp Coriander leaves
- 2 tsp Ground cinnamon
- 1 tsp Cloves
- 2 tsp Black Pepper corns
- 1 tsp Turmeric
- 2 Garlic Cloves
- 1 Cup Plain Yogurt
- 1 Tbsp Vegetable oil
Ingredient’s-mash
- 2kg sweet potato
- ¼ cup cream
- ½ cup chopped coriander
- Sea salt
- Freshly ground black Pepper
- ¼ cup Lemon Juice
Ingredients to serve
Olive oil to drizzle & fresh coriander
Method
- Score the fat of lamb in a crisscross pattern and set aside
- Place the chillies, half the coriander leaves, the cinnamon, cardamom, cloves, black pepper corns, turmeric, garlic and salt in a blender or food processor and blend to paste. Transfer to a shallow bowl and stir in the yogurt and oil.
- Spoon the mixture over the lamb, rubbing well to cover all the meat and set aside for at least 24hrs
- Preheat the oven to 180°c. Bake the sweet potatoes for 40-50 minutes, until soft. Allow to cool slightly, then peel and mash until smooth, season well and mix in the lemon juice, cream and chopped coriander. Keep warm.
- When ready to cook the lamb, preheat the oven to 200 °C. Brush a heated griddle or heavy bottom frying Pan with the oil, and sear the lamb, fat-side down for 5 minutes. Turn and repeat with the underside. Transfer the griddle to the oven and roast the lamb with the marinade for 15-20minutes, until just cooked through but still pink inside, medium rare. Remove from the oven and leave to rest for five minutes, then slice each leg into slices against the grain.
- Blend cooking liquid with stick blender until it becomes smooth and a sauce
- Assembly – put sweet potato mash in the centre of each plate and lay three slices of lamb on top. Drizzle a little olive oil around the outside and serve with vegetable and sauce
Serves 10
