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Dinner with Rukmini
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Festival Lamb, Spiced Roast Potatoes, Peas and Mint Raita
Introduction from Rukmini Iyer
This is a dish that cannot fail to impress your guests – it looks wonderful brought to the table, but more importantly, the spicing on the lamb against the crisp potatoes and peas is completely moreish. If you’re cooking for fewer than 6, you could definitely buy a half leg of lamb and halve the marinade quantities.
Ingredients
Method
Preheat the oven to 150°C fan/170°C/gas 3.
Tip the potatoes and bay leaves into a roasting tin large enough to hold them all in one layer, then lay the leg of lamb on top.
In a small bowl, mix together the fennel seeds, ginger, cumin, chilli, coriander, cardamom seeds, olive oil and yogurt. Rub the mixture all over the lamb – it’s fine if some of it goes on the potatoes. Pour the water just over the potatoes, then cover the whole tin with foil, creating a good seal all around the edges. Transfer to the oven and cook for 2 hours and 15 minutes.
After the first stint, remove the foil, turn the oven up to 210°C fan/230°C/gas 8 and cook uncovered for 45 minutes, until the lamb and potatoes are crisp. Chuck the peas in for the final 5–10 minutes.
Let the lamb rest for 10–15 minutes, while you mix together the yogurt, mint and lime juice for the raita. Serve the raita alongside the lamb, peas and potatoes.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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