Enjoy a succulent lamb lunch or dinner this Easter with Mark Sargeant’s lamb roasting joint recipe…
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- 1 x 350-400gm lean mini lamb leg or shoulder roasting joint
- 450gm small new potatoes, quartered
- 2 medium onions, peeled and cut into wedges
- 4 tsp oil
- 3 fresh bay leaves, torn
- Seasonal vegetables, to serve
For the warm spice mix:
- 1 tsp cumin powder
- 1 tsp turmeric
- 2 tsp ground coriander
- Salt and freshly milled black pepper
- Juice of 1 small orange
Preheat the oven to 180-190C. Place the potatoes and onions in the base of a non-stick roasting tin. Drizzle with half the oil and sprinkle over the bay leaves.
Make the spice mix by combining all the ingredients for the mix together with the remaining oil. Place the joint on a chopping board and make several slits over the surface, then brush the spice mix all over. (If time allows, marinate the joint in the spice mix for at least two hours, or overnight, in the fridge.)
Once you've covered the lamb in the marinade, place it on top of the potatoes and roast uncovered for 35-40 minutes (for medium). Cover the meat with foil if browning too quickly. Serve with the potatoes and seasonal vegetables.