Roasted Spiced Leg of Lamb with Saffron Rice

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.
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Adjust Servings
20g coriander (chopped)
10g mint leaves (chopped)
2green chillies (sliced thinly)
I lime (wedges)



Clean and trim fat from the bone-in leg of lamb. Pat dry. Score lamb 2cm deep all over.
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Toast 1 tbsp cumin seeds, 2 tsp ground coriander, 2 tbsp garam masala and 1 tbsp chili powder until fragrant. Set aside to cool.
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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.
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Rub spice mixture all over the lamb, especially into the slits. Refrigerate overnight to marinate.
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Remove lamb from fridge and place on a roasting rack. Bring it to room temperature.
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Preheat oven to 180°C.
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Roast lamb for 1 hour. While lamb is roasting, prepare the saffron rice and mint yogurt sauce
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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.
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Wash and soak 400g basmati rice for 30 minutes. Drain.
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Heat 50g ghee on medium heat. Saute one sliced onion until translucent.
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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.
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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.
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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.
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Place the roasted lamb on top of the rice. Cover with a foil.
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Roast at 180°C for 30 minutes.
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Rest lamb for 30 minutes before serving.
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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.
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