Spicy Leg of Lamb

This recipe is for Christmas Day and I know lots of you have Turkey but not in our household!!! 

We always have a spicy leg of lamb and the trimmings for xmas lunch, yes that means I’m in the kitchen on xmas day, whilst everyone else is enjoying themselves.

Prep time: 30 mins – overnight 
Cooking time:  2 hours


  • 2.2 kgs leg of lamb

For the Marinade

  • 2 tbsp of oil
  • 5 tbsp lemon juice
  • 6 garlic cloves crushed
  • 15g fresh ginger, peeled and finely chopped
  • Salt to taste
  • 1 tbsp Cumin Powder
  • ½ tsp Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Garam Masala
  • ½ tsp freshly ground black pepper
  • 2 tbsp of water

For the honey rub

  • 100g blanched almonds
  • 100ml greek yoghurt
  • 1 ½ tbsp honey


  • Blend together all the ingredients for the marinade in a blender or food processor.
  • Make deep regular cuts all over the flesh of the leg of lamb with a short sharp knife.
  • Rub in the marinade making sure you get into the deep cuts.
  • Place the lamb in a plastic food bag with the marinade overnight in the fridge.
  • For the honey rub, I usually make this in the morning.
  • Blend together 70g of the almonds, the yoghurt and half the honey in a blender or food processor.
  • Take the lamb out of the fridge and remove from the plastic bag. Rub the honey blend onto the lamb and ideally leave for another two hours in the fridge.
  • Remove the lamb from the fridge and bring to room temperature before cooking.
  • Preheat the oven to 225c/gas mark 7 and place the lamb on a rack with a roasting tray underneath.  Cook for 15 minutes and then lower the heat to 180c/ gas mark 4 and cook for another 1hr and 40 minutes or until the meat juices run fairly pink when pierced, basting every 20 – 30 minutes.
  • Scatter the remaining almonds and drizzle the remaining honey and roast for another 10 minutes.
  • Check if the meat is cooked using a meat thermometer, the temperature should be 130-150c.  The higher the temperature the more well-cooked the meat will be.
  • Remove the lamb from the oven and allow to rest for 15 minutes.
  • Serve the roasted potatoes, veg, Yorkshire puddings and gravy.

Find loads of other RECIPES to complete your Indian Feast! 

| Safina Sarang

Indian Food Recipes
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