Spiced butterflied leg of lamb with mango salad

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 6–8

By Andi Oliver

For the lamb

  • 1.8kg/4lb boneless butterflied leg of lamb
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 1 tbsp ground turmeric
  • 1 tbsp coarse ground black pepper
  • ½ tbsp ground cloves
  • good splash rapeseed oil

For the roasted potatoes

  • 2 large white sweet potatoes, peeled and cut into chunks
  • 2 large potatoes, peeled and cut into chunks
  • 2 tbsp olive oil
  • 10 garlic cloves, peeled

For the smoked chilli tamarind sauce

  • 200ml/7fl oz high-quality beef or lamb stock
  • 400g/14oz dark brown sugar
  • 130g/4½oz tamarind concentrate
  • 100ml/3½fl oz pomegranate molasses
  • 20g/¾oz smoked chipotle chilli paste

For the mango salad

  • 1 mango, peeled and sliced
  • 2 tbsp basil leaves
  • 2 tbsp parsley leaves
  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves
  • 1 lemon, juice only
  • 2 tbsp rapeseed oil
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