Anjum Anand's Honey-roasted Spicy Leg Of Lamb


For the lamb
2 1/5 kg/41b 131/2oz leg of lamb
For the marinade
2 tablespoons vegetable oil
5 tablespoons lemon juice
15 g/1/2oz fresh ginger, peeled and roughly chopped
6 large cloves garlic, peeled and roughly chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon red chilli powder
salt, to taste
1 tablespoon garam masala
1/2 teaspoon freshly ground black pepper
2 tablespoons water
For the honey rub
100 g/31/2oz almonds, blanched
100 ounces ml/31/2fl Greek yoghurt
5 1/2 tablespoons honey


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