Indian spiced leg of lamb

Owner and founder of Social Pantry, Alex Head, has been experimenting in the kitchen with some gorgeous Indian spices and our grass fed lamb. The result is this spicy showstopper that’s perfect for entertaining. Our friends at Social Pantry are a creative bunch who specialise in catering for a variety of events at their venues across London. Head to Social Pantry’s website for more details and recipe inspiration.

4 hours

5-6

Hard

• Field & Flower Leg of Lamb, Whole, Bone-In (2.8kg)

For the marinade:
• 150g natural yogurt
• 1 thumb-sized piece ginger, finely grated
• 3 large garlic cloves, crushed
• 1 tbsp tomato purée
• juice ½ lime
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp crushed chilli flakes
• 1 tsp fennel seeds, lightly crushed
• Handful coriander, finely chopped

1. Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt.

2. Slash the lamb several times on both sides, then massage the marinade all over it.

3. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs) .

4. Let the lamb sit at room temperature for 1 hr before roasting.

5. Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins.

6. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that’s pink near the bone.

7. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.

8. Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads.