Roast lamb coriander

Roast lamb coriander

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Deep diamond cuts on the surface of the lamb, in this dish, allow the spicy seasonings to penetrate and flavour the meat. Carve the lamb in thick but small slices and serve with rice pilaf and any of the sambals, chutneys or pickles that usually accompany curried food.

Ingredients

Quantity Ingredient
2kg leg of lamb
1 1/2 tablespoons lemon juice
2 garlic cloves, chopped
2 tablespoons oil
1 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1 cup water

Method

  1. With a sharp knife, score the leg of lamb in a diamond pattern in cuts about 5 mm deep. Combine all other ingredients and rub well into lamb. Cover and allow to stand for 1 hour in the refrigerator. Preheat the oven to 180°C. Put the lamb into a shallow baking dish without the rack. Pour the water into the dish and roast in the oven for 1 1/2 hours, basting with the cooking juices.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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