Spicy Roast Lamb – Kim’s Club

Lamb - Kims club

I love roast lamb.  It’s great in the oven, on the BBQ and in the slow cooker.  I especially like to pair lamb with some heat – some spice – some whisper of the exotic.  This recipe was one of those, you know, I’ll just throw these things together and see what happens moments.  I have to say, it yielded a very tasty supper!  So easy, I do hope you will give it a go…

Spicy Roast Lamb - Kim's Club
Spicy, yogurt crusted roast lamb
Author:
Recipe type: Main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 butterflied leg of lamb about 800G or 1½ lb
  • sprig of fresh rosemary
  • 1 garlic clove
  • 1 cup of greek or unsweetened coconut yogurt (or can use coconut cream and a squeeze of lemon)
  • Hot sauce - your choice and to your taste. I used a habanero, about a tbsp.
  • Pinch of salt
  • Splash of dry wine or vermouth
Instructions
  1. Preheat oven to moderate Gas mark 4, 180C, 350F
  2. Place all ingredients except lamb and wine in a blender or processor and pulse until smooth, adding a bit of wine at the end to loosen the mixture if it gets too thick. You want it like heavy cream.
  3. Pour over the lamb and if possible marinate for an hour up to overnight.
  4. (I didn't have time for this so I just smothered the lamb and in the oven it went! Still lovely, but better if it can sit a while!)
  5. Roast for about an hour for pink lamb, or to your preference.
Notes
These stats are for using full fat greek yogurt such as Total (Fage). If you use coconut yogurt or cream they will be about 50-60 more calories per serving and higher in fat.
Nutrition Information
Serving size: ¼ Fat: 51 Carbohydrates: 3g Protein: 38

 

6805 Total views 10 Views today

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: