If you’re looking for an alternative to a traditional roasted leg of lamb this Easter, this Indian-inspired tandoori lamb is the one for you! Our cookery director Meike Beck has mimicked the smoky flavours of the tandoor oven in the easy yoghurt marinade, which is then roasted at a high heat for extra depth of flavour.
The lamb joint is then served with Bombay-style potatoes and a herby yoghurt sauce. This is Easter lunch like you’ve never known it!
Find the full recipe and instructions here: https://www.goodhousekeeping.com/uk/food/recipes/a43305007/tandoori-style-lamb-leg-bombay-potatoes/
For more lamb recipe inspiration, from the traditional to the more alternative, tap here: https://www.goodhousekeeping.com/uk/food/recipes/g35909847/best-lamb-recipes/
Find even more Easter recipe inspiration here: https://www.goodhousekeeping.com/uk/easter/easter-recipes/g538612/best-easter-recipes/
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#easter #madewithlove #lamb
– Welcome to another hugely exciting episode of Made With Love, our chance to share our love of food with you who we know love food to. I’m Meike Beck. I’m the Cookery Director of Good Housekeeping and we are in a very wonderful Spring Good Housekeeping Institute. Today, I couldn’t be more excited
To be cooking a tandoori style leg of lamb with some amazingly spiced Bombay potatoes. We know a lot of you’re looking for lamb inspiration at this time of year and there are a few people who are a bit scared to cook such big joints. So we’re going to be demystifying the process,
Answering any questions you might have to guarantee a fantastically flavorful end result. If you are tempted to cook along with me, you can find the full recipe at the Good Housekeeping website. This is our lovely leg of lamb. The recipe says 2.4 kilogrammes. I think this is 2.8.
It’s hard to be prescriptive with your butcher, but always try and spend as much as you can afford on your meat. Or if you’re buying from a supermarket, check the packaging for welfare standards because you’ll be rewarded with not only knowing you’re doing the right thing,
But also the flavour and taste is very well worth it. So we’ve allowed this to come up to rim per temp temperature, spit it out for an hour and a half. It’s really important when you’re roasting big legs of lamb or big joints of meat to get it at rim temperature
Before it hits the oven. Otherwise you’re going to get a crispy chard outside and only just cooked internal temperature. We get quite a few questions about from people who are nervous to cook steaks actually. And that’s the first bit of advice I always would say,
Is let your steak come up to RI temperature before you start the frying because otherwise you’re battling cold too hot, it’s too hard to do. So it’s got to be nice and squidgy and nice and ri temperature before you even start onto our marinade. Scientifically speaking.
And I always try and angle some things towards science. Marinating is one of those questionable things because meat fibres are extremely tightly packed. So actually whether anything penetrates more than a couple millimetres is debatable, but we are circumnavigating it smoothly by we’re going to slash the meat
And jab in the flavour so we get around that point. But it certainly helps with flavouring the outside and it certainly helps with tenderising if you have got some salt in there as well to help draw the moisture out and it helps browning And browning is ultimately,
I dunno why I’m hitting the lamb so joyfully. Browning is ultimately good for flavour, so we are going to make a quick instant marinade and slightly cheat by using a lovely curry spice mix. So I’ve got some nice natural yoghourt yogurt’s, all a, also a really good meat tenderizer.
Let’s start off with some salt and pepper first of all. And then we’re going to inject some more flavour onto one of my favourite tools in the kitchen. A lovely microplane, super fine zest without getting the bitter pith. Yes, I zest upside down, but it’s quite a happy moment seeing it all gather
In the top of the blade. One lime from one of my favourite kitchen jobs to one of my worst. My team and I always discuss this being a stinky job. If you want to get the smell of garlic off your fingers and believe me, I always do very quickly
Get some lemon on there and rinse it with cold water before the smell cooks into your hand with hot water. ’cause that can last for days, right? We’ve got our garlic cloves, but we just want it for a big punch of garlicy flavour here into the yoghourt.
A few bigger chunks, not really a problem. And then we’ve got The spice paste already, the tanori spice paste. Obviously cooking a proper tandoori meat is over fierce tando oven heat. We haven’t got that in our Good Housekeeping Institute. It’s well equipped but not that well equipped.
So we’re doing tandoori style with the flavours of an a hot roasting oven To get as close as we can. We are going to stab some deep cuts all over the meat angled and ready to go. And into that we’re going to push our flavoured yor mixture.
So just a few kind of two to three centimetre cuts over on both sides and into a roasting tin just larger than your leg of lamb. And then slather over the yoghourt mixture. It’s a great colour. And that will burnish to a dark kind
Of charred brown, which is also trying to emulate the tanori oven effect, the tando oven effect, I should say. So try and shove a bit of that into the cuts that you’ve made. So you’re aiming just to loosely rub it over and into as many cuts as you can.
And then it goes into a hot oven. Now the main demystifying thing about cooking any joints is to weigh it. I didn’t weigh it before because I know it was 2.8 kilogrammes. And we recommend for pink meat, which is nice for Lego lamb is 18 minutes per 450 grammes.
And that’ll give you pink meat of about 55 degrees, 55 to 60 for lamb. So do weigh it, do take a note of it and then put it in for the calculator time. I always try and check it from about 10 to 15 minutes before that with a thermo pen thermometer just
To make sure it’s coming up to temperature. Once you know temperature, internal temperatures that you want to get your meat to, it takes away so much fear before they’re invented. You’re pressing your hands, you’re checking with skewers and that’s all fine, but you’ve got to have a good understanding of it.
Using a thermometer and allowing your meat to come up to rim temperature will take away so much worry. So I’m going to wash this hand and get this in the oven. While the lamb is cooking, we are going to prepare our Bombay style potatoes Forward.
Now the main thing you need to do to get this right is to start with the right type of potato. There are two main categories. One is flowery and one is waxy. Flowery potatoes will eventually fall apart if you boil them too much. They’re really good for mashing and roasting.
Your other type is waxy potatoes, which are high in sugar and high in moisture. They are good for salad potatoes, slicing neatly and often have a kind of slightly more slippery surface when you slice them. We’ve got flowery potatoes here, so we want to cut our potatoes to a nice even size,
About 2.5 centimetres, which is roughly an inch. I always measure it by that part of my thumb. Okay, so just get busy. So even size pieces and they’re going to go into a pan of cold water. It’s always best to start potatoes in cold and then bring up to the boil.
And we’re just going to cook them until they are tender but not falling apart. Get your water nice and salty. And I’m going to add our potatoes. So once it comes up to the boil, set a timer for about eight to nine minutes, but keep a check on it.
You want to poke a knife through it and it’s got to go through easily, but it, you don’t want it falling apart yet ’cause it’s going to see some more kicking later on while our potatoes are bubbling away nicely. I’m going to get ahead on making the flavourings for the potatoes.
So we’re going to start with one onion. I’m going to cook it really slowly. The key to any good curry is really gentle, slow cooking of your onion to start off with. So make a nice firm flat base for your onion. Don’t cut it on the wonk and tuck your fingers in.
I’ve got too many cuts to prove it’s worth doing it. And then finally, slice. So we’re going to get these into a nice deep, large frying pan. Something like this. It’s going to be big enough to hold all your potatoes later in quite a lot of oil. Four tablespoons of flavourless oil.
And we’re going to start them slowly cooking. So you just want your knife to be able to go in and the potato is not yet breaking down ideal. Get them draining and steam drying. You want to drive off that moisture, so into a colander and then let them steam dry.
So these are drained. Don’t rough them up like a roast potato. Just leave them to steam dry now for a good 10 minutes. So we’ve got our onions gently sizzling away. I just lovingly stirred them, make sure they’re not burning. Our potatoes are steaming. We’re going to carry on with flavouring
To get those humble potatoes zinging. We’ve got some fresh root ginger here. I’m sure we’ve all seen the tip to peel it with a teaspoon, but if you haven’t, it’ll change your life. I’m never too fussy really, because it’s perfectly edible. The skin, it’s just a little bit papery and garlics.
We want both of these get out the way sleeves. We want both of these finely grated or roughly chopped, whatever you fancy, ’cause we’re going to whiz them anyway. But finely grated, you’re creating a bigger surface area for flavour. Ah, my beloved microplane on, again,
I’m not endorsed by them, but I do love them. And our ginger, Right? And we now need our food processor. And luckily as we’re in the Good Housekeeping Institute and they do all the phenomenal testing of electrical gadgets here, as well as beauty and food and all sorts of delights.
I’ve got the winner, the Magix scores, a whopping 92 out of a hundred for the best food processors. I’ve got one too. It’s in our lovely good housekeeping red. It’s the only one we really use. You want the small bowl of the food processor for this ’cause they’re not dealing with very much.
You can also use a small high speed blender, or if you don’t have one, just finely C, chop it as best you can. And we are going to add our ginger and garlic into that. And three roughy chopped tomatoes. Not very bright red tomatoes. Doesn’t matter. There’s so much other flavour.
Don’t worry too much about how ripe they are. Everything’s trying to escape me today. Plop and then whiz to as fine as you can get it. And whi These magic mixes really are workhorses of the kitchen. And this makes life much easier, right? We’re pretty finely blitzed.
That’s going to go into our onion mixture along with the spices in a minute. So the onions are pretty much ready. They’ve sizzled to a nice golden tenderness. You can squish your spoon through them. Don’t try and rush it. They will be crunchy and grim
With the potatoes if you try and rush that step. And we’re going to start adding spices. And we got a great question from Caroline over emails about spices. She looked in her cupboards and not blaming you, Caroline or shaming you. We’ve all done it where the spice jar was
Many years out of date. In fact, I recently rejigged my mom’s one. Yeah, mom. There was some from 2009 in there. So she was holding them for a rainy day. But effectively you’ll be adding just flavoured flavourless dust at that stage.
What you can try and do, they won’t be unsafe for you, is to heat a frying pan with no oil and put the spice in there and wake it up again. If it’s got a good flavour or smell at the end of it, re potter it
And set your mind to using it quickly. Otherwise do get rid. ’cause you’re, you are adding nothing. So we’ve got a lot of lovely spices going in here. Memory test, yellow mustard seeds, cumin seeds, ground coriander, chilli powder, turmeric and gar masala. We are concentrating our flavouring efforts in here
And we’ve got a nice spice paste on lamb. So they’ll come together brilliantly. I’m just frying off the spices until they’re nice and fragrant. Bit of seasoning ’cause who can resist these coloured grinders? And we’re going to get our whizzed tomatoes, ginger, and garlic mixture in. Give it a good stir.
And I’m just going to go and check the lamb now because I think that’s probably ready to come out. And for it to sight, it’s resting. Our lamb is ready. It’s at 58 degrees. You see all that lovely burnish blackness. That is great flavour. It’s now really important to let your lamb
Or any joint you’ve cooked rest. You can let it rest for a good half the amount of time it’s cooked for. This is ’cause it’s a muscle. It’s contracted tight during cooking. You need to let it soften a steak. You should let rest for three minutes as well
Before you serve it a chicken at least 30 minutes. This is going to have a nice long rest, which is ideal because I need to finish the Bombay potatoes and a lovely little yogurty sauce. We’re going to serve with it. Just quickly grab the stuff
For the little yoghourt sauce and that involves a chilli. So to finally slice a chilli into long, thin strips will ignore the chilli juice that went in my eye. That’s what I do for you guys. Claw hand and then you chop along. So we’ve got chilli going into our yoghourt,
Some lovely fresh coriander with soft herbs just crank through the stalks. I never really bother picking the leaves for that kind of thing into the yoghourt bowl. We’ve got a half a lime Juiced in there and some lovely seasoning. Set that aside. That’s to serve with everything when it’s finished.
And now we can finish off those potatoes. We’ve got that spice mixture hot and sizzling away. We’re going to add our cool potatoes back to that pan. Evading me again and that final chopped tomato. So we’re just reheating the potatoes. Now remember, we’ve already cooked them till they’re tender.
So this is a reheat, not too much stirring because they are flowery potatoes, they will ultimately break down. We’re trying to prevent that decant. – Oh, – Look at – That. – Get yourself a good sharp knife. There’s no getting around you having to have a sharp knife for when you’re carving meat.
And imagine where the bone goes. So none of this cutting across it. We’re going to cut around the bone and take a few slices off. Alright, I’m going to finish off my potatoes with some coriander. Coriander’s, a really divisive herb. We get a lot of readers saying,
What can I replace a coriander with? Just leave it out. Or some parsley or any soft her you fancy, it’s your dish. Make it as you want it. Oh Lord, that looks good. Even people who don’t like lamb will like this because the flavouring is so unique. Some lovely Bombay style potatoes.
And don’t forget your yoghourt sauce for those who have never tried a joint before. Get yourself a thermometer and give it a go. Allow it to come up to room temperature and then prick it to check it’s done. I hope you enjoy it. And if you want to find this recipe, head
To our Good Housekeeping website where you can cook this amazing roast in all its glory. And it is really a fantastic centrepiece and really easy to achieve at home.