Empire roast lamb

Serves 10

  • 1 x 2.5 kg shoulder of lamb, bone in

  • a handful of fresh curry leaves

  • olive oil

  • sea salt

  • freshly ground black pepper

  • a big bunch of fresh coriander

  • extra virgin olive oil

  • For the marinade:

  • 5 cm piece of fresh ginger, peeled

  • 1 bulb of garlic, cloves peeled

  • 1 large red onion, peeled

  • 2 fresh green chillies, deseeded

  • 50 g ground almonds

  • 2 tablespoons low-fat natural yoghurt

  • 1 tablespoon brown mustard seeds

  • 1 tablespoon white wine vinegar

  • For the sauce:

  • 3 cm piece of fresh ginger, peeled

  • 8 cloves of garlic, peeled

  • 1 fresh green chilli, deseeded

  • 1 heaped tablespoon brown mustard seeds

  • a handful of fresh curry leaves

  • 4 large ripe tomatoes

  • 1 x 400 ml tin light coconut milk

  • white wine vinegar , or juice from ½ a lemon

Blitz the marinade ingredients to a smooth paste in a food processor, then set aside. Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one. Place the lamb into a snug-fitting roasting tray and massage all over with half the paste. Pour the remaining paste in and around the tray, then cover with cling film and place in the fridge to marinate for at least 2 hours, but preferably overnight.



Preheat the oven to 220ºC/425ºF/gas 7. Remove the lamb from the fridge and allow to come up to room temperature.



Drizzle the lamb with olive oil and add a splash of water to the tray, then place in the hot oven for 3 to 4 hours, or until the meat falls away from the bone, reducing the temperature to 130ºC/250ºF/gas ½ after the first 30 minutes.



Once cooked, remove the lamb to a board, cover with tin foil and leave to rest for around 15 minutes. Meanwhile, make the sauce. Finely slice the ginger, garlic and chilli. Transfer any excess fat from the roasting tray to a small jar to use another time, then place the tray over a medium heat on the hob. Add the mustard seeds and curry leaves and cook for 1 minute, before adding the ginger, garlic and chilli. Cook for a further 2 to 3 minutes, or until softened and lightly golden. Roughly chop and add the tomatoes, then stir in the coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally. Season to taste with salt, pepper and a splash of vinegar or a squeeze of lemon juice, then transfer to a large serving platter. Place the lamb on top, pick over the coriander leaves and drizzle with extra virgin olive oil, then bring to the table with rice, warmed chapatis and poppadoms.



Nutritional Information

Empire roast lamb

Sunday roast meets Friday night curry

More Mains recipes >
0 foodies cooked this
Beautifully tender roast lamb marinated with a whole load of spice to give you amazingly gnarly, sticky, sweet but feisty Empire roast lamb
Serves 10
4h 40m (plus marinating)
Not too tricky
Print this recipe
Method

Blitz the marinade ingredients to a smooth paste in a food processor, then set aside. Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one. Place the lamb into a snug-fitting roasting tray and massage all over with half the paste. Pour the remaining paste in and around the tray, then cover with cling film and place in the fridge to marinate for at least 2 hours, but preferably overnight.

Preheat the oven to 220ºC/425ºF/gas 7. Remove the lamb from the fridge and allow to come up to room temperature.

Drizzle the lamb with olive oil and add a splash of water to the tray, then place in the hot oven for 3 to 4 hours, or until the meat falls away from the bone, reducing the temperature to 130ºC/250ºF/gas ½ after the first 30 minutes.

Once cooked, remove the lamb to a board, cover with tin foil and leave to rest for around 15 minutes. Meanwhile, make the sauce. Finely slice the ginger, garlic and chilli. Transfer any excess fat from the roasting tray to a small jar to use another time, then place the tray over a medium heat on the hob. Add the mustard seeds and curry leaves and cook for 1 minute, before adding the ginger, garlic and chilli. Cook for a further 2 to 3 minutes, or until softened and lightly golden. Roughly chop and add the tomatoes, then stir in the coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally. Season to taste with salt, pepper and a splash of vinegar or a squeeze of lemon juice, then transfer to a large serving platter. Place the lamb on top, pick over the coriander leaves and drizzle with extra virgin olive oil, then bring to the table with rice, warmed chapatis and poppadoms.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 358
    18%
  • Carbs 6.1g
    2%
  • Sugar 3.2g 4%
  • Fat 26.3g 38%
  • Saturates 12g 60%
  • Protein 25.3g 56%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 1 x 2.5 kg shoulder of lamb, bone in

  • a handful of fresh curry leaves

  • olive oil

  • sea salt

  • freshly ground black pepper

  • a big bunch of fresh coriander

  • extra virgin olive oil

  • For the marinade:

  • 5 cm piece of fresh ginger, peeled

  • 1 bulb of garlic, cloves peeled

  • 1 large red onion, peeled

  • 2 fresh green chillies, deseeded

  • 50 g ground almonds

  • 2 tablespoons low-fat natural yoghurt

  • 1 tablespoon brown mustard seeds

  • 1 tablespoon white wine vinegar

  • For the sauce:

  • 3 cm piece of fresh ginger, peeled

  • 8 cloves of garlic, peeled

  • 1 fresh green chilli, deseeded

  • 1 heaped tablespoon brown mustard seeds

  • a handful of fresh curry leaves

  • 4 large ripe tomatoes

  • 1 x 400 ml tin light coconut milk

  • white wine vinegar , or juice from ½ a lemon