Leg of lamb with sweet potatoes
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes, plus 1 hour for marinating |
Ingredients
- 1 large bulb garlic, sectioned and peeled
- Chilli salt
- 2 tbsp Tikka masala paste
- 2-3 tbsp coriander, finely chopped
- 1 kg deboned leg of lamb
- 2 cups Greek-style yoghurt
- 4 Tbsp olive oil
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Cooking Instructions
- Preheat the oven to 180°C.
- Place the garlic cloves onto a baking tray and drizzle lightly with olive oil. Roast for 20 minutes, or until tender and fragrant. Remove from the oven and set aside.
- Combine 1 cup of the yoghurt with the tikka masala paste.
- Transfer the lamb to a large bowl and rub the tikka-yoghurt marinade onto the meat. Leave to marinate for an hour.
- Toss the sweet potato halves with a drizzle of olive oil and sprinkle with chilli salt, to taste.
- Together with the leg of lamb, place on a hot grid over smouldering coals and grill for 25 minutes, or until the meat is cooked to your preference.
- Remove and allow the meat to rest for 5 minutes before carving.
- Add the coriander, remaining ½ cup olive oil and the lemon juice to a blender and blitz to combine.
- Toss the sweet potatoes through half of the coriander pesto and arrange on a platter, along with the slices of lamb and roasted garlic cloves.
- Combine the remaining coriander pesto with the last cup of yoghurt and spoon over the lamb and potatoes.
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