Indian summer lamb traybake
- Janine Ratcliffe
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 3 hrs
plus overnight marinating and resting
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A one-tray roast with warming spices – the potatoes soak up all of the juices from the lamb as it cooks.
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Try our Indian summer lamb traybake, then discover lamb hotpot with wild garlic, pork hotpot, mini lamb hotpots, summer lamb stew and more lamb recipes.
If you can, marinate the lamb overnight so all of those flavours have time to absorb fully. Serve with a simple tomato and cucumber salad, naan, yogurt and chutneys for an effortless summer spread.
Indian summer lamb traybake recipe
Ingredients
Nutrition
-
4 tbsp cold-pressed rapeseed oil
-
2.2-2.5kg lamb leg
-
1.5kg potatoes
quartered
-
2 tsp cumin seeds
-
1 tsp fennel seeds
-
1 lemon
halved
-
natural yogurt
to serve
-
mango chutney
to serve
-
coriander leaves
to serve
-
2 red chillies
sliced, to serve
-
naans or roti
to serve
-
tomato and cucumber salad
to serve
SPICE RUB
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp garlic granules
- ½ tsp ground cinnamon
- ½ tsp kashmiri chilli powder or mild chilli powder
MINT CORIANDER CHUTNEY
-
small bunch of mint
leaves picked
-
small bunch of coriander
-
1 garlic clove
-
1 green chilli
chopped
Nutrition: per serving (8)
- kcal683
- fat33g
- saturates12g
- carbs36g
- sugars2g
- fibre5g
- protein58g
- salt1.6g
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Method
-
step 1
Combine all the spice rub ingredients with 1 tsp of sea salt flakes and 2 tbsp of the oil in a bowl. Slash across the lamb neatly at 2-3cm intervals on both sides using a large sharp knife. Brush the spice rub all over the lamb and into the cuts, then cover and chill overnight.
-
step 2
Heat the oven to 220C/200C fan/gas 7. Put the potatoes in the bottom of a roasting tin with the remaining 2 tbsp of oil, the cumin and fennel seeds, and 1 tsp of sea salt. Toss to combine.
-
step 3
Sit the lamb on top then cook for 30 mins. Remove from the oven then turn it down to 170C/150C fan/gas 3. Cover the lamb with a double sheet of foil, then cook for 2 hrs. Remove the foil, stir the potatoes, turn up the oven to 200C/180C fan/gas 6 and cook for 30 mins. Transfer the lamb to a board to rest. If you prefer crispier potatoes, turn them over and cook for a few more minutes until golden and crisp.
-
step 4
To make the chutney, put all the ingredients in a small blender and whizz until smooth. Season with salt and a squeeze of lemon juice. Swirl together some mango chutney with some yogurt, then serve the lamb alongside the potatoes, chutney yogurt, naans or roti, and tomato and cucumber salad, topped with some coriander leaves and sliced chillies.
More lamb recipes
Authors
Janine RatcliffeFood director
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