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  /  Food   /  Roasted Leg Of Lamb

Roasted Leg Of Lamb

By Chef Kevin Dundon

Roasted Leg of Lamb By Chef Kevin Dundon
    For the Lamb
  • Pre Heat the oven to 220°C
  • In a bowl, combine the yogurt, mustard. Brush the leg and marinate overnight or for 30 minutes minimum if possible
  • On a large roasting tray arrange the carrots, garlic and onions to form a trivet/ raft to raise the meat off the roasting tray
  • Remove the leg of lamb from the fridge and place on top of the vegetables raft
  • If desired, using a sharp knife make a number of incisions to the fat of the lamb and insert a few extra cloves of garlic, and sprigs of the rosemary. Season well with salt and pepper
  • Place in the oven and roast in the oven for 15 minutes, then drop the temperature to 160˚C and continue to roast - 40 minutes per kg - or 1hour 20minutes for this leg
  • In the meantime, prepare the cucumber dressing
  • For the Cucumber Dressing
  • In a bowl, place the cucumber and sprinkle over some salt. Let the cucumber macerate for 20 minutes. Rinse and press to remove excess water
  • Place the cucumber back in the bowl and stir in the yogurt, garlic, tomato, basil leaves and lemon juice. Season with salt and pepper. And check the flavours
  • Keep aside until needed
  • Then, prepare the naan bread mix
  • For the Naan Bread
  • In a bowl, combine the flour, baking powder, salt. Create a well and add the yogurt, egg, water and oil. Combine until a soft sticky dough is formed
  • Divide the mixture into 8-12 equal balls and arrange on an oiled baking tray. Cover with cling film loosely and set aside for 1 hour to settle before shaping
  • Preheat a griddle pan over a medium heat
  • On a lightly floured surface, flatten with your hands each naan and gently place over the griddle pan for 2 – 3 minutes
  • Turn the naan and cook the second side until slightly charred yet still pliable
  • Brush with garlic butter and place aside on a platter, kept warm in a clean kitchen towel. Repeat until all the naans are cooked
  • To Serve
  • Once the leg is roasted to your taste, remove from the oven, and allow the meat to rest for at least 10 minutes before carving
  • Serve with the cucumber and yogurt dressing and Homemade Naan breads
  • Enjoy
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