this masala roast lamb will be a showstopping centrepiece.
Easter is a time of joy, celebration, and, most importantly, sharing delicious food with loved ones.
While a traditional roast lamb is a staple for many Easter feasts, adding a masala twist brings an exciting depth of flavour to the table.
Infused with a blend of warm spices like cumin, coriander, and cinnamon, this dish is a perfect fusion of tradition and bold South Asian flavours.
The rich marinade seeps into the meat, ensuring each bite is packed with fragrant, mouthwatering goodness.
Slow-roasting allows the lamb to become incredibly tender, while the crispy, spiced exterior adds a delightful contrast.
Whether you’re hosting a large gathering or preparing a special meal for close family, this masala roast lamb will be a showstopping centrepiece.
Pair it with golden roast potatoes, fresh herbs, and a flavorful gravy for an unforgettable Easter feast.
Get ready to impress your guests with this recipe inspired by Afelia’s Kitchen.
Ingredients
- 1 leg of lamb (1.5kg – 2.5kg)
- 2 tbsp English mustard
- 2 tbsp oil
- ½ tsp curry powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp chilli powder
- ½ tsp chilli powder
- ½ tsp black pepper
- ½ tsp dried mint
- ½ tsp cinnamon powder
- 1 tsp garlic powder
- 1 tsp salt
- 1½ kg white potatoes
- 1 Garlic bulb
- 3 Sprigs of rosemary
- 2 tsp salt
- Oil, as needed
Method
- Choose a leg of lamb with a thin layer of fat. This enhances flavour and keeps the meat moist during cooking.
- Measure all ingredients in advance for the marinade: ½ tsp each of curry powder, cumin, coriander, chilli powder, black pepper, dried mint, and cinnamon, along with 1 tsp each of garlic powder and salt. You will also need 2 tbsp each of English mustard and oil.
- Use a sharp knife to pierce deep holes into the lamb. Twist the knife 360° to ensure the marinade penetrates well. These holes will not be visible after cooking.
- To prepare the marinade, combine the measured spices with the mustard and oil. Mix into a thick paste. If too thick, add a little more oil until it reaches a spreadable consistency.
- Rub the marinade all over the lamb, ensuring it seeps into the cuts. Refrigerate overnight or keep in a cool place to allow the flavours to develop.
- Remove the lamb from the fridge at least one hour before roasting. For best results, let it sit for two hours if stored at a very cold temperature. This ensures even cooking.
- Preheat the oven to 220°C. Place the lamb on a raised rack over a roasting tray for proper air circulation.
- Roast the lamb uncovered for 30 minutes. Then reduce the heat to 200°C and cook for another 40 minutes. This timing is for a leg weighing 1.5-2 kg. For larger cuts over 2 kg, increase the total cooking time to 1 hour 30 minutes. For well-done lamb, extend the cooking time further.
- While the lamb roasts, bring a large pan of salted water to a boil. This will be used to parboil the potatoes.
- Peel and cut 1.5 kg of white potatoes. Halve medium-sized potatoes and cut larger ones into thirds.
- Once the water reaches a rolling boil, add the potatoes. Boil for 10 minutes. Adjust the timing depending on the variety of potatoes used.
- Meanwhile, peel and halve one bulb of garlic. Finely chop 2–3 sprigs of rosemary.
- After 10 minutes, drain the potatoes in a colander.
- At this stage, the lamb will have roasted for 30 minutes. Remove it from the oven and flip it over for even cooking.
- Take out the wire rack and place the parboiled potatoes in the roasting tray. Add sliced garlic, a drizzle of oil, 1 tsp salt, and chopped rosemary. Toss well to coat.
- Place the lamb back on top of the potatoes. Reduce the oven temperature to 200°C and continue roasting for the remaining time.
- Once done, remove the lamb from the oven. Flip it back to its original position and let it rest for 20–30 minutes, lightly covered with foil, to retain heat.
- Check the potatoes. If not fully cooked or crispy enough, return them to the oven for 10–15 more minutes.
- To carve, slice against the grain, cutting straight down toward the bone. Separate the meat from the bone by cutting across the slices.
- For an extra flavour boost, serve with a spicy Naga gravy. Pair with your favourite sides and enjoy!
A perfectly roasted masala lamb is more than just a meal, it’s a celebration of bold flavours, rich traditions, and the joy of sharing food with loved ones.
The combination of warm spices, tender meat, and crispy potatoes creates a feast worthy of any Easter table.
As the aromas fill your home and your guests gather around, this dish is sure to spark conversation and compliments.
Whether you’re making it for the first time or adding your own twist, this recipe is one to savour and remember.
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