Inspired by the rich flavours and spices of Indian cooking, this recipe takes that humble roast lamb to another level. Made with a butterflied leg of lamb, this can be cooked and on the table in just 40 minutes.

40 Minutes. Enjoy a roast dinner any night of the week.

Serves 2.

200g butterflied lamb leg
300g chat potatoes
2 lemons
400g cauliflower
2 cloves garlic
1 tablespoon turmeric
1/2 tablespoon cinnamon
1/2 tablespoon cumin
1/2 tablespoon coriander powder

Preheat oven and marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl combine lamb with crushed garlic, 
HALF of the spice mix, a drizzle of olive oil, salt and pepper. Mix to evenly coat and set aside.

Prepare and cook vegetables
Bring a pot of salted water to the boil. Cut cauliflower into even size florets. Quarter the potatoes. Place potatoes into the pot of boiling water and cook for 10 minutes. Once cooked, drain and place in a bowl with the cauliflower, a drizzle of olive oil, zest of half a lemon, remaining spice mix, salt and pepper. Combine well. Cut ONE of the lemons and squeeze the juice over the veg. Place veg on a roasting tray in the oven on middle rack for 12-15 minutes.

Cook lamb
Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on both sides 
for 2 minutes. When the veg have been roasting for 12 - 15 minutes, add the lamb to the same tray and roast for a further 8 minutes for rare or 10 – 12 minutes for well done. Cover with foil and allow to rest for 5 minutes. 

To serve
Cut lamb into 1cm strips and plate with roast veg. Cut remaining lemon into quarters and squeeze over to your taste. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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September 16, 2016 by Timothy Ryder
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