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Method
Step 1
Preheat oven to 220°C (210°C fan-forced). In a small bowl, combine the coriander, cumin, garam masala, ginger, sugar, paprika, cayenne pepper, cinnamon, garlic powder and turmeric. Drizzle oil over lamb and season with salt and pepper. Sprinkle the spice mix evenly over the lamb. Set aside at room temperature while the oven preheats.
Step 2
Place the lamb on a wire rack on a rimmed baking tray. Roast for 30 mins or until browned. Reduce oven to 150°C (130°C fan-forced) and cook for 1 1/4 -1 1/2 hours or until an instant-read thermometer inserted into thickest part of lamb registers 58°C for medium-rare doneness. Set aside for 15 mins to rest.
Step 3
Meanwhile, to make the flatbreads, in a small bowl, whisk the yeast, sugar and 1 cup (250ml) lukewarm water until combined. Set aside for 5 mins or until the mixture is frothy. Whisk in 1 tbs olive oil.
Step 4
In a food processor, pulse the flour and salt until well combined. With the machine running, gradually add the yeast mixture and process until the dough just comes together. Transfer to a lightly floured surface and knead for 5 mins or until smooth and elastic. Divide the dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with more olive oil. Cover and set aside at room temperature for 40-50 mins or until dough doubles in size.
Step 5
Roll out each dough ball on a floured surface to 4mm-thick discs. Brush both sides with oil and place on a baking tray. Heat a large frying pan or chargrill over medium-high heat. Working in batches, cook flatbreads for 2 mins each side or until browned and cooked through. Wrap in a clean tea towel to keep warm.
Step 6
To make the yoghurt sauce, in a medium bowl, combine the yoghurt, lime juice and oil. Stir in the garlic. Season with pepper.
Step 7
To make the mint chutney, in a food processor, combine the mint, coriander, chilli, garlic, lime juice, cumin, 2 tbs water and 1 tsp sea salt flakes. Process until the herbs are finely chopped.
Step 8
In a medium bowl, toss the cucumber, onion, mint and lime juice. Slice the lamb and place on a serving platter with flatbreads and mint chutney. Serve with the cucumber mixture and yoghurt sauce.
Curtis Stone's Spiced lamb leg with mint chutney and flatbreads
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time25 mins25 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1 1/2 tsp ground corianded
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 1/2 tsp ground ginger
1 1/2 tsp brown sugar
1 1/2 tsp ground paprika
1/2 tsp ground cayenne peppe
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/2 tsp ground turmeric
1 tbs extra virgin olive oil
1 (about 1.8kg) Coles Australian Lamb Half Leg Roast, fat lightly scored
2 Lebanese cucumbers, thinly sliced diagonally
1/2 red onion, sliced
1/2 cup mint leaves
1 tbs lime juice
Flatbreads
2 tsp (1 sachet/7g) dried yeast
2 tsp caster sugar
1 tbs olive oil
2 2/3 cups (400g) plain flour
2 tsp fine sea salt
Olive oil, extra, to brush
Yoghurt sauce
500g Greek-style yoghurt
1 tbs lime juice
1 tbs extra virgin olive oil
1 garlic clove, finely grated
Mint chutney
2 cups mint leaves
1 cup coriander leaves
2 jalapeño chillies, seeded, coarsely chopped
1 garlic clove, crushed
1 tbs lime juice
1/4 tsp ground cumin
Description
Looking for a delicious main for your next celebration? Curtis has you covered with this rich spiced lamb leg served with warm flatbreads.
Method
Step 1
Preheat oven to 220°C (210°C fan-forced). In a small bowl, combine the coriander, cumin, garam masala, ginger, sugar, paprika, cayenne pepper, cinnamon, garlic powder and turmeric. Drizzle oil over lamb and season with salt and pepper. Sprinkle the spice mix evenly over the lamb. Set aside at room temperature while the oven preheats.
Step 2
Place the lamb on a wire rack on a rimmed baking tray. Roast for 30 mins or until browned. Reduce oven to 150°C (130°C fan-forced) and cook for 1 1/4 -1 1/2 hours or until an instant-read thermometer inserted into thickest part of lamb registers 58°C for medium-rare doneness. Set aside for 15 mins to rest.
Step 3
Meanwhile, to make the flatbreads, in a small bowl, whisk the yeast, sugar and 1 cup (250ml) lukewarm water until combined. Set aside for 5 mins or until the mixture is frothy. Whisk in 1 tbs olive oil.
Step 4
In a food processor, pulse the flour and salt until well combined. With the machine running, gradually add the yeast mixture and process until the dough just comes together. Transfer to a lightly floured surface and knead for 5 mins or until smooth and elastic. Divide the dough into 6 pieces and shape into balls. Place dough balls on an oiled baking tray and rub them lightly with more olive oil. Cover and set aside at room temperature for 40-50 mins or until dough doubles in size.
Step 5
Roll out each dough ball on a floured surface to 4mm-thick discs. Brush both sides with oil and place on a baking tray. Heat a large frying pan or chargrill over medium-high heat. Working in batches, cook flatbreads for 2 mins each side or until browned and cooked through. Wrap in a clean tea towel to keep warm.
Step 6
To make the yoghurt sauce, in a medium bowl, combine the yoghurt, lime juice and oil. Stir in the garlic. Season with pepper.
Step 7
To make the mint chutney, in a food processor, combine the mint, coriander, chilli, garlic, lime juice, cumin, 2 tbs water and 1 tsp sea salt flakes. Process until the herbs are finely chopped.
Step 8
In a medium bowl, toss the cucumber, onion, mint and lime juice. Slice the lamb and place on a serving platter with flatbreads and mint chutney. Serve with the cucumber mixture and yoghurt sauce.
