Saffron Infused Roast Lamb

The Saffron Infused Roast Lamb is a great Grecian Classic that you could try for a Sunday lunch. It is a combination of tender juicy lamb with a crust which is spicy and tart.

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INGREDIENTS

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• 1 small leg of lamb (1.2kg-1.5kg)

• 2 garlic cloves, crushed

• 2cm piece of root ginger, grated

• Juice of 1 lemon

• 1 tbsp. saffron strands or turmeric

• Pinch of sugar

• Pinch of salt

• ½ tsp chilli powder

• 125g FRUGURT Dahi (Plain Unsweetened Yogurt)

• 4tbsp olive oil

• 2 onions, sliced

• 2 star anise

• 1 cinnamon stick, broken in half

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Serves: 4 | Total Time: 2 hours 30 minutes and marination time for 6-8 hours or overnight.

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METHOD

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• Make a few deep cuts in the surface of the lamb. Place the garlic cloves and ginger with the lemon juice in a food processor or mini chopper and blend to form a paste

• Place the saffron strands (or alternatively use turmeric) in a small bowl with the sugar and salt and pour over 1tbsp hot water. Let it soak for 5 minutes.

• Mix together the garlic paste, saffron, chilli powder, Dahi and 2tbsp oil. Pour over the lamb and rub into the cuts.

• Marinate for 6-8 hours or preferably overnight.

• Preheat the oven to 170°C, gas mark 3. 

• Heat the remaining oil in a large casserole dish which is large enough to fit the lamb.

• Add the sliced onions and whole spices and saute until softened but not brown. Add the leg of lamb then either seal with foil or a lid or both. Place in the oven and cook for 1½ hours.

• Remove the foil and lid and baste. Cook for a further 30 minutes without the foil or lid until the lamb is golden brown, really tender and completely cooked through.

• Allow the lamb to rest for 10 minutes before carving. Spoon over the onions and pan juices to serve.

• Serve this with crunchy green beans or buttered potatoes.