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Roast leg of lamb with the flavours of India


  • Preheat oven to 200°C fan forced (220°C normal).
  • Combine the ginger and garlic with the juice of 1 lemon, the oil, seasonings, sambel, curry paste and tomato puree. 
  • Then cut slits in the top of the lamb, place in a large heavy-bottomed roasting tray and pour the marinade over the top. Massage well all over, including the slits, and pour a little stock into the tray. Cover with kitchen foil and cook in the oven for 30 mins. Then uncover and cook for about another 30-45 mins, to the desired degree, basting now and again and adding a little more stock if needed. Rest and then slice.
  • To make raita, combine the yoghurt with the remaining lemon juice, the spring onions, mint and a little ground pepper.
  • Serve the sliced lamb with a mound of sweet potato mash and a good dollop of raita on the side.


  • 1 knob of ginger, grated
  • 4 garlic cloves, crushed
  • juice of 1½ lemons
  • ¼ cup olive oil
  • sea salt & freshly ground pepper
  • 1 tspn sambel oelek (or any chilli paste)
  • 1 tbsp mild curry paste
  • 1 tbsp tomato puree
  • 1 leg of lamb, well trimmed
  • chicken stock
  • 1 cup plain yoghurt
  • 2 spring (green) onions, finely sliced
  • 8 mint leaves, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm