We all love a good raost now that we’re in winter. This spiced lamb roast offers an alternative to your typical roast dinner whilst being delicious all at the same time. This simple recipe will have everyone running to the table then asking for seconds.
The lamb is best prepared the night before so it can marinade in the spices overnight.
- 1 Lemon, juiced and rind grated
- 4 crushed garlic cloves
- ¼ cup of extra virgin olive oil
- 1 teaspoon of ground cinnamon
- 1 tablespoon of ground cumin
- 1 tablespoon of sweet paprika
- 2 teaspoons of dried chilli flakes
- 1.25kg butterflied lamb leg
- 600g of sweet potato, halved length ways
- 2 large red onions, cut into wedges
- 1 cup of chicken stock
- 1/3 cup of chopped coriander leaves
- 1 jar of BeaMade Foods Peach & Chilli Chutney
- A large bowl that will fit the meat, and one for the veggies
- Baking tray for the BBQ
- Plate for lamb to rest on
- Prepare the spice rub. Combine the lemon rind and juice, garlic, cinnamon, 2 tablespoons of oil, three quarters of your cumin, paprika and chilli flakes all in a large bowl. Add your lamb and coat it well, then cover and put in the fridge for at least 4 hours, but ideally overnight.
- This is ideally done in a barbeque, but can also be done in the oven. Take out the lamb so it can start coming up to room temperature, then grease the tray of the BBQ and heat to 200 degrees.
- Whilst the BBQ is heating up, grab the rest of the spices and oil and put them in a bowl with your sweet potato and onion to coat.
- Now the BBQ is hot enough, get the lamb on and grill on each side for about 5 minutes, or until browned, then repeat with the veggies for a minute or two, until browned. If you want to use the oven, do this step ideally in a griddle pan on the stove.
- Put the browned meat and veggies into a baking dish suitable for the BBQ, pour in the stock, cover with foil and put it in the BBQ, cover down. Turn off the burners directly under the dish, but turn the surrounding ones on low to help maintain the temperature.
- Depending on how you like your meat, it’ll take about 25 minutes if you’re a medium person but more or less time to preference. Once the meat is ready, take it out of the dish and put it on a plate covered in foil to rest. Leave the veggies in until they’re tender.
- Time to serve! Stir half the coriander into the chutney, slice the lamb, sprinkle the lemon zest and coriander.
Dinner, is served!