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Prep 20 minutes
Total 2 hours 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Coriander with stalks
  • 4 tbsps Ginger minced
  • 4 tbsps Garlic minced
  • 250 g Greek yogurt
  • 4 tsps Salt
  • 10 tbsps Shaan Fried Chops/ Steaks masala powder
  • 6 tbsps Tandoori Paste
  • 4 tbsps Mint Jelly
  • 1 Lemon juiced
  • 12 Small green chillis
  • 4 tbsps Ketchup
  • 6 tbsps Mango chutney
  • 2 tbsps Garam masala
  • 100 ml Olive oil
  • 2 Red onions
  • 1 2.8kg Leg of Lamb
CORIANDER & MINT CHUTNEY
  • 50 g mint leaves
  • 50 g coriander leaves
  • 1 small onion chopped
  • 3 small green chillis
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsps lemon juice
Indian Spiced Leg of Lamb Indian Spiced Leg of Lamb
Indian Spiced Leg of Lamb
With Coriander & Mint Chutney

How about spicing it up this Easter?  This one delivers maximum flavour with minimum effort and is insanely simple, the marinade ingredients are chucked in the food processor so no chopping or faff... then it’s all poured over the lamb and left in the fridge to suck up the delicious flavours for 48hrs.  


I marinated the lamb on Friday and cooked it on Sunday and let me tell you that extra marination time was so worth it as the flavour was all the way down to the bone!  Just take the leg of lamb out the fridge an hour before cooking and whack it in the oven or BBQ about 2 hours before you’re ready to eat, this gives you plenty of time to make a salad or some roasties to go with it. I made spicy masala aloo beans (potato and beans) to accompany this gorgeous lamb but truth is we ended up toasting some ciabattas and making sarnies with sliced tomatoes, lambs lettuce and the chutney... HEAVENLY!  Devoured by my fam to the point everyone ended up saying they were too stuffed to move from the table. 🤣  


Need some inspo for your side dishes?  If you are looking for Indian, why not try my saag aloo as an accompaniment or if you want something cooling then a simple tomato, avocado, burrata salad would go beautifully too.  For ideas just click on the link in my bio and you can browse my recipes by typing in ‘salads’ or ‘spinach’ in the search bar.  Happy Easter cooking my luvly friends! 😍


METHOD

  1. Using a sharp, small knife make tiny incisions all over the lamb to allow the marinade to penetrate inside the meat
  2. Blitz all marinade ingredients in a food processor, taste and adjust salt or spice as desired 
  3. Put the lamb in a large roasting dish, pour over the marinade and mix well with your hands so all the lamb is thoroughly coated
  4. Leave in the fridge to marinate for a minimum of 24 hours, preferably 48 hours for maximum flavour
  5. An hour before you are ready to cook take the lamb out of the fridge to reach room temperature
  6. Blitz chutney ingredients in a food processor, set aside in a small bowl
  7. Get your BBQ or oven ready to a temperature of 190°C, if using the BBQ you can add some wood chips for smoking, we used a mix of apple and hickory but only a hint
  8. Place the roasting tin into the oven or BBQ and roast for 1 hour and 45 minutes or until the internal temperature is 65°C or 72°C for well done, there is no need to baste as the marinade is thick enough to stay on top of the lamb the whole time
  9. Remove the lamb once cooked and leave to rest for 20 minutes covered with foil
  10. Place the leg of lamb on a serving dish
  11. Carve and enjoy with the coriander chutney and your choice of accompaniments!
Indian Spiced Leg of Lamb Indian Spiced Leg of Lamb
Indian Spiced Leg of Lamb
With Coriander & Mint Chutney

How about spicing it up this Easter?  This one delivers maximum flavour with minimum effort and is insanely simple, the marinade ingredients are chucked in the food processor so no chopping or faff... then it’s all poured over the lamb and left in the fridge to suck up the delicious flavours for 48hrs.  


I marinated the lamb on Friday and cooked it on Sunday and let me tell you that extra marination time was so worth it as the flavour was all the way down to the bone!  Just take the leg of lamb out the fridge an hour before cooking and whack it in the oven or BBQ about 2 hours before you’re ready to eat, this gives you plenty of time to make a salad or some roasties to go with it. I made spicy masala aloo beans (potato and beans) to accompany this gorgeous lamb but truth is we ended up toasting some ciabattas and making sarnies with sliced tomatoes, lambs lettuce and the chutney... HEAVENLY!  Devoured by my fam to the point everyone ended up saying they were too stuffed to move from the table. 🤣  


Need some inspo for your side dishes?  If you are looking for Indian, why not try my saag aloo as an accompaniment or if you want something cooling then a simple tomato, avocado, burrata salad would go beautifully too.  For ideas just click on the link in my bio and you can browse my recipes by typing in ‘salads’ or ‘spinach’ in the search bar.  Happy Easter cooking my luvly friends! 😍

favorite
print
like
Prep 20 minutes
Total 2 hours 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Coriander with stalks
  • 4 tbsps Ginger minced
  • 4 tbsps Garlic minced
  • 250 g Greek yogurt
  • 4 tsps Salt
  • 10 tbsps Shaan Fried Chops/ Steaks masala powder
  • 6 tbsps Tandoori Paste
  • 4 tbsps Mint Jelly
  • 1 Lemon juiced
  • 12 Small green chillis
  • 4 tbsps Ketchup
  • 6 tbsps Mango chutney
  • 2 tbsps Garam masala
  • 100 ml Olive oil
  • 2 Red onions
  • 1 2.8kg Leg of Lamb
CORIANDER & MINT CHUTNEY
  • 50 g mint leaves
  • 50 g coriander leaves
  • 1 small onion chopped
  • 3 small green chillis
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsps lemon juice

METHOD

  1. Using a sharp, small knife make tiny incisions all over the lamb to allow the marinade to penetrate inside the meat
  2. Blitz all marinade ingredients in a food processor, taste and adjust salt or spice as desired 
  3. Put the lamb in a large roasting dish, pour over the marinade and mix well with your hands so all the lamb is thoroughly coated
  4. Leave in the fridge to marinate for a minimum of 24 hours, preferably 48 hours for maximum flavour
  5. An hour before you are ready to cook take the lamb out of the fridge to reach room temperature
  6. Blitz chutney ingredients in a food processor, set aside in a small bowl
  7. Get your BBQ or oven ready to a temperature of 190°C, if using the BBQ you can add some wood chips for smoking, we used a mix of apple and hickory but only a hint
  8. Place the roasting tin into the oven or BBQ and roast for 1 hour and 45 minutes or until the internal temperature is 65°C or 72°C for well done, there is no need to baste as the marinade is thick enough to stay on top of the lamb the whole time
  9. Remove the lamb once cooked and leave to rest for 20 minutes covered with foil
  10. Place the leg of lamb on a serving dish
  11. Carve and enjoy with the coriander chutney and your choice of accompaniments!