← All recipes

Roast leg of lamb with coriander crust - Pakistani

A home-style Roast leg of lamb with coriander crust - Pakistani made with Leg Of Lamb, Coriander Seeds, Cumin Seeds, Ground Cinnamon, and Ground Turmeric. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 1/2 lb
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 4 clove
• 1
• 1 pc
• 2
• 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   Trim the leg of lamb if necessary.

2. 2

   Dry fry the coriander and cumin seeds in a heavy frying pan until they turn a shade darker and scent the room.

3. 3

   Tip into a bowl and leave to cool.

4. 4

   Grind to a powder with the cinnamon and turmeric.

5. 5

   Mix in the remaining yoghurt and oil and season with salt.

6. 6

   Rub the yoghurt paste all over the meat coating completely.

7. 7

   Cover loosely and leave to marinate in a cool place for at least 24 hours but if you can manage a full 48 hours so much the better.

8. 8

   Roast at 200C/400F/Gas Mark 6 allowing 34 minutes per kilo plus an extra 15 minutes (for pink meat).

9. 9

   For fully cooked meat add an extra 25 minutes cooking time on to the total.

10. 10

    This Recipe Serves 4 to 6

11. 11

    S(Formatted by Chupa): "10.04.04"

12. 12

    NOTES: Serve the roast lamb with basmati rice moistened with the roasting juices accompanied by fruit chutney.

13. 13

    Contributed to the FareShare Gazette by Chupababi; 27 October 2004. www.fareshare.net