Roasted Spiced Leg of Lamb with Saffron Rice

Lamb
Mains
Rice

Easy Level:

Cook Time:

Servings:

6

Roasting – the ultimate secret to that flawless juicy melt-in-your-mouth meat, bursting with all the right flavours. This slow method of cooking may take up a bit of time but requires very minimal effort. To achieve that rich succulent texture, lamb leg is the ideal cut.  Flavoursome and rich with nutrients, Pure South grass fed lambs are lower in fats compared to grain fed lambs and packed with vital nutrients such as iron, zinc and other vitamins.With healthy and quality ingredients, half the battle is won.
Make sure to score the lamb leg to let all that aromatic rub get right into the meat. And never skip bringing that precious marinated lamb meat to room temperature before cooking, or it will lead to unevenly cooked meat. Finish off your beautifully roasted succulent meat and slightly sweet Saffron rice with mint yogurt sauce for that refreshingly zingy punch.
*CHRISTMAS PROMOTION* Get 20% off right now until 25 December shopping for Christmas! Shop with them at www.puresouth.asia.
#themeatmensg #simple #delicious #puresouth #lambrecipe

Ingredients

Adjust Servings
US / Metric
0.00
g
g
coriander (chopped)
0.00
g
g
coriander (chopped)
0.00
g
g
mint leaves (chopped)
0.00
g
g
mint leaves (chopped)
0.00
green chillies (sliced thinly)
0.00
green chillies (sliced thinly)
0.00
lime (wedges)
0.00
lime (wedges)

Lamb:

Steps

1

Clean and trim fat from the bone-in leg of lamb. Pat dry. Score lamb 2cm deep all over.
Clean and trim fat from the bone-in leg of lamb. Pat dry. Score lamb 2cm deep all over.
Mark as completed

2

Toast 1 tbsp cumin seeds, 2 tsp ground coriander, 2 tbsp garam masala and 1 tbsp chili powder until fragrant. Set aside to cool.
Toast 1 tbsp cumin seeds, 2 tsp ground coriander, 2 tbsp garam masala and 1 tbsp chili powder until fragrant. Set aside to cool.
Mark as completed

3

In a bowl, mix the cooled spice mixture with 20g garlic paste, 20g ginger paste, 2 tbsp honey, 1½ tsp salt and 150ml greek yogurt.
In a bowl, mix the cooled spice mixture with 20g garlic paste, 20g ginger paste, 2 tbsp honey, 1½ tsp salt and 150ml greek yogurt.
Mark as completed

4

Rub spice mixture all over the lamb, especially into the slits. Refrigerate overnight to marinate.
Rub spice mixture all over the lamb, especially into the slits. Refrigerate overnight to marinate.
Mark as completed

5

Remove lamb from fridge and place on a roasting rack. Bring it to room temperature.
Remove lamb from fridge and place on a roasting rack. Bring it to room temperature.
Mark as completed

6

Preheat oven to 180°C.
Preheat oven to 180°C.
Mark as completed

7

Roast lamb for 1 hour. While lamb is roasting, prepare the saffron rice and mint yogurt sauce
Roast lamb for 1 hour. While lamb is roasting, prepare the saffron rice and mint yogurt sauce
Mark as completed

8

Blend 100g yogurts with 50g mint leaves. Transfer to a bowl. Fold in the remainder 150g greek yogurt and grated clove of garlic. Season with to taste. Refrigerate until it's ready to be served.
Blend 100g yogurts with 50g mint leaves. Transfer to a bowl. Fold in the remainder 150g greek yogurt and grated clove of garlic. Season with to taste. Refrigerate until it's ready to be served.
Mark as completed

9

Wash and soak 400g basmati rice for 30 minutes. Drain.
Wash and soak 400g basmati rice for 30 minutes. Drain.
Mark as completed

10

Heat 50g ghee on medium heat. Saute one sliced onion until translucent.
Heat 50g ghee on medium heat. Saute one sliced onion until translucent.
Mark as completed

11

Add in 3 cardamom pods, 1 cinnamon stick and 2 bay leaves. Stir fry for a minute, and add in the drained rice. Stir-fry until fragrant.
Add in 3 cardamom pods, 1 cinnamon stick and 2 bay leaves. Stir fry for a minute, and add in the drained rice. Stir-fry until fragrant.
Mark as completed

12

Transfer into the rice cooker. Pour in 500ml chicken stock and 30g raisins. Sprinkle 1 pinch of saffron over it. Stir and cook in a rice cooker.
Transfer into the rice cooker. Pour in 500ml chicken stock and 30g raisins. Sprinkle 1 pinch of saffron over it. Stir and cook in a rice cooker.
Mark as completed

13

Let rice rest 15 minutes after cooking. Fluff up the rice and stir through 30g toasted flaked almonds. Transfer the saffron rice to oven safe dish.
Let rice rest 15 minutes after cooking. Fluff up the rice and stir through 30g toasted flaked almonds. Transfer the saffron rice to oven safe dish.
Mark as completed

14

Place the roasted lamb on top of the rice. Cover with a foil.
Place the roasted lamb on top of the rice. Cover with a foil.
Mark as completed

15

Roast at 180°C for 30 minutes.
Roast at 180°C for 30 minutes.
Mark as completed

16

Rest lamb for 30 minutes before serving.
Rest lamb for 30 minutes before serving.
Mark as completed

17

Remove foil. Sprinkle over 20g chopped coriander, 10g chopped mint leaves and 2 green thinly sliced green chillies. Serve with yogurt mint sauce and lime wedges.
Remove foil. Sprinkle over 20g chopped coriander, 10g chopped mint leaves and 2 green thinly sliced green chillies. Serve with yogurt mint sauce and lime wedges.
Mark as completed

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