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Indian-spiced leg of lamb with pilau rice recipe

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An aromatic Indian twist on the traditional roast lamb, this tender roast lamb is packed full of flavours as it's slowly marinated overnight. Try serving this succulent Indian-spiced leg of lamb with a side of fluffy pilau rice. See method

Serves 6-8
20 mins to prepare, plus marinating overnight and 1hr 30mins to cook, plus 30 mins for resting
764 calories / serving

Ingredients

For the lamb

2tsp cumin seeds
1 tsp ground coriander
1tsp ground cinnamon
1/2tsp ground turmeric
2 garlic cloves, peeled and crushed
2cm piece of ginger, peeled and grated
90ml (6tbsp) Greek yogurt
30ml (2tbsp) lemon juice
2.4kg (5lb) leg of lamb
handful fresh coriander

For the rice

450g (14oz) basmati rice
25g butter
1 onion, peeled and finely diced
4 cardamom pods
1 cinnamon stick
pinch saffron thread
2tbsp raisins
2 bay leaves
600ml (1pint) chicken stock
4tbsp flaked toasted almonds
coriander leaves, to serve

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
3195kj
764kcal 38%
Fat
45g 64%
Saturates
21g 104%
Sugars
4g 5%
Salt
1g 16%

of the reference intake
Carbohydrate 52.3g Protein 42.3g Fibre 3g

Method

To make the spiced lamb, put all the spices in a medium frying pan and cook for one minute or until fragrant. Remove from the heat and allow to cool.
Tip the fragrant spice mix into a bowl and add the garlic, ginger, yogurt and lemon juice. Stir well to combine.
Cut deep slits into the lamb and rub the spice mixture all over the meat, making sure to push some of the mixture into the slits. Put the lamb into a large sealable bag and refrigerate overnight.
Preheat the oven to gas 4, 180°C, fan 160°C. Sit the lamb on a roasting rack in a roasting tin, cover with foil and bake for 45 minutes to 1 hour, remove the foil and cook for a further 30-45 minutes.
Meanwhile, make the rice. Rinse the rice with several changes of water. Leave to soak for 30 minutes in cold water. Melt the butter and cook the onion on a medium heat for 5 minutes. Add the spices and saffron and cook for another 2 minutes.
Add the rice and raisins and stir until all the rice is thoroughly coated in the butter and spices. Pour over the stock and bring the rice to a simmer. Cover with a tight-fitting lid, turn the heat down and cook for 10 minutes. Turn off the heat but leave the lid on for 5 minutes. Fluff the rice with a fork then stir through the flaked almonds and fresh coriander.
Remove the lamb from the oven, cover and rest for 30 minutes before serving.

See more Leg of lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.