EASY CARVE LAMB LEG IN SPICY YOGHURT WITH PUMPKIN & CARROTS

Looking for a prepare-ahead roast for a family affair on Mother’s Day? Marinate an easy carve leg of lamb in a spicy yoghurt combination the night before. The next day, while the meat is coming to room temperature in readiness to cook, prep the vegetables and toss in the remaining yoghurt mixture. For an autumnal touch we’ve used heirloom carrots and pumpkin wedges. Of course add a side of greens if you wish, like green beans or a spinach salad. By the way the spice mix is a warm sweet flavoured blend, if you prefer more of a kick, add the cayenne and chilli seeds to the yoghurt mixture.

serves 6-8

500g natural yoghurt

4 garlic cloves, finely chopped

1 small onion, roughly chopped

1 long red chilli, roughly chopped ( remove seeds if you prefer less heat)

1 teaspoons ground cardamom

½ teaspoon ground cinnamon

1 tablespoon ground coriander 

2 tablespoons ground cumin 

1 teaspoon garam masala

½ teaspoon cayenne (optional for extra heat)

2 teaspoons sea salt

½ teaspoon ground black pepper

2 teaspoons paprika

1 easy carve boned leg of lamb 

1 bunch carrots, leaves trimmed and halved lengthways

800g pumpkin, seeds removed cut into wedges

Place the yoghurt, onion, garlic, chilli, all the spices, salt and pepper into the bowl of a food processor. Blend until a paste forms.

With the point of a sharp pointed knife, make about six deep slashes across top of leg, without cutting the string. Place lamb in a non-metallic dish, large enough hold comfortably. Reserve ½ cup of the yoghurt mixture, cover and place in fridge. Coat the meat well with the remaining yoghurt mixture, pushing the yoghurt mixture into the cuts and centre of the boned out leg.  Cover the dish and refrigerate for at least 8 hours, overnight if possible.

Before cooking remove the covered meat from the refrigerator at least an hour before cooking to bring the meat to room temperature.  Pre-heat the oven to 200°C (180°C fan-forced). Toss the carrots and pumpkin in the reserved yoghurt mixture to coat. 

Remove the covering over the lamb. Transfer the lamb to a large shallow-sided casserole dish or a heavy based roasting pan, lined with foil and spoon over any left over yoghurt mixture. Pour in 1 cup of water into the base (this prevents the yoghurt sticking and burning to the base, during first part of cooking).  Cover with the casserole lid or a large piece of foil and seal the edges.  Roast for 1½ hours for medium-rare, 2 hours for medium or 2½ hours for well done, or use a meat thermometer to cook to your liking.  After 30 minutes of cooking, remove the lid or foil, add the carrots and pumpkin around the meat, then replace the lid or foil. Depending on your preference for doneness, remove the lid or foil 30 minutes before the end of cooking so the yoghurt forms a golden crust over the lamb. 

Transfer meat to a plate and cover with foil and rest for 20 minutes, before serving. Meanwhile, transfer the vegetables to a warmed platter. Pour off any cooking juices from the roasting dish and remove excess fat floating on the top using a spoon. Place the remaining cooking juices into a jug, to serve. 

Serve accompanied with pilaf rice, or potatoes. Torello’s spicy tomato chutney or kasundi alongside, would be nice too.

Recipe by Fiona Hammond, May 2021