Tandoor Leg of Lamb with Mango Glazed Shallots

Serves: 6-8

Prep time: 10 minutes

Marinading: 8-24 hours

Cooking time: 2 hours 15 minutes

Resting time: 15-30 minutes

Ingredients

  • 4 tbsp thick Greek yoghurt

  • 1 tbsp salt

  • Juice of 1 lemon

  • 1 packet Geeta’s Chicken Tandoori Seasoning Mix

  • 2.5 kg leg of lamb

  • 400g round shallots, peeled 25g butter

  • 2-4 tbsp Geeta’s mango and Chilli Chutney

  • Juice of ½ lemon

Methods

  1. In a bowl mix the yoghurt, lemon juice and Tandoori Mix.

  2. Place the leg of lamb in a large roasting dish. Score the lamb leg on both sides and spread the paste over, rubbing it into the gashes. Cover and leave in the fridge, ideally for eight hours or overnight.

  3. When ready to cook, preheat the oven to 180C.

  4. Cover the lamb with foil. Roast for an hour and then turn the lamb and roast for a further hour. Remove the foil and return the lamb to the oven, skin side up for a final 15 minutes. Cover and rest before serving.

  5. For the shallots. Melt the butter in a pan with the Mango and Chilli Chutney and lemon juice, add the shallots to the pan and bring to a simmer. Cook on a low heat, stirring now and then, for around 40 minutes or until the liquid is reduced, thickened and syrupy and the shallots are caramelised.

  6. Serve the shallots with the lamb alongside salad, flatbreads, yoghurt, pickles and chutneys.

Credit: www.geetasfoods.com

Hannah WhiteComment