Roasted Lamb Leg with Indian Crust

Cooked Lamb RS C

Roast Lamb Leg with Indian Crust.

  • Servings: 8
  • Difficulty: Easy
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Roast Lamb, what a simple dish to make and one that fills the house with that delicious roast meat aroma. This lamb leg is easy to prepare with a simple Indian marinade that tastes fantastic. For the best flavour allow the lamb to marinade overnight in the fridge. Serve with roasted vegetables or a quick green salad. The meat is fantastic chilled and diced the next day in salads or used with leftover roasted vegetables for a quick and easy omelette.




  • 1.2kg lamb leg

Indian Marinade

  • 1 cup greek yoghurt
  • 2 tsp minced garlic
  • 1 tsp ground turmeric
  • 1 ½ tsp ground cumin
  • ½ tsp minced ginger
  • ½ cup almond meal
  • 1 tsp salt
  • ½ tsp ground coriander

Roast Indian Lamb Leg Ingredients RS C


  1. Place the lamb leg in a baking dish. If there is too much fat on the leg, carefully trim some of it off with a sharp knife. Separate the shank and cut deep cross cuts into the leg.
  2. Mix all of the marinade ingredients together. Smother all the marinade evenly over the lamb and into the cuts. Use all the marinade. Place 4 broken toothpicks into the meat and cover with clear film so the film doesn’t stick. Leave the meat for around 2 hours in the fridge to marinade or even better keep it overnight to allow the flavours to develop fully.
  3. Preheat oven to 160 – 170c.
  4. Place the lamb into the oven and cook for approximately 2 hours. Keep an eye on the marinade as it begins to crust to make sure it doesn’t burn. If it’s looking like it’s browning too quickly either turn the tray around or cover the lamb in foil and remove the foil 20 minutes before the end of cooking. Check the meat is over 75C close to the bone. When ready the crust will be browned and dry.
  5. Let the lamb stand for 15 minutes before slicing. Serve with steamed or roasted vegetables.



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