Scarletstripes
Member
After seeing legs of lamb so cheap in tesco's (got one for a fiver) I decided to create my own roasted curried lamb. It's a SW friendly version of a Anjum Anand recipe.
*you need to marinade lamb overnight so plan ahead!*
you will need.
Marinade:
6 cloves of garlic
15g peeled chopped ginger
2 small deseeded chillies
juice of 1 lemon
1tblsp each of ground cumin, coriander cinnamon, garam masala
1/2 t spoon chilli powder
salt to taste
Whiz this up in a processor. The original recipe calls for 2 tablespoons of oil but this isn't necessary. If the processor gets a little stuck just add a little water.
Take you lamb leg and trim off all the visible fat and membrane. Little tricky use a sharp knife. Then slash the leg all over.
Now the fun part massage your marinade into the leg. making sure it gets into all cracks and crevices. now cover it and bung it in the fridge over night.
A couple of hours before you are going to cook it take it out of the fridge smother it in fat free fromage frais. I didnt really understand this bit till I cooked it.
The yoghurt defintly does something to the meat.
Drizzle over 4 tsps of honey (4 syns)
Put in a hot oven at 230 C for 15 mins then turn down to 190C for 15mins per kg plus 15 mins (depending how pink you like it.)
I was having an extra easy day and served it with a vegetable rice and minty yoghurt
(I didnt eat a whole leg even if it was 4 syns for the lot lol) but this would be just as nice with a big salad.
If you butterflyed your leg removing the bone it would also be great BBQ'D
This one does take a bit of effort, but if you were having people round, this is easily something you could serve which looks impressive and noone would know it was slimming food. Plus any left over would make a lunch time tasty treat the next day!
*you need to marinade lamb overnight so plan ahead!*
you will need.
Marinade:
6 cloves of garlic
15g peeled chopped ginger
2 small deseeded chillies
juice of 1 lemon
1tblsp each of ground cumin, coriander cinnamon, garam masala
1/2 t spoon chilli powder
salt to taste
Whiz this up in a processor. The original recipe calls for 2 tablespoons of oil but this isn't necessary. If the processor gets a little stuck just add a little water.
Take you lamb leg and trim off all the visible fat and membrane. Little tricky use a sharp knife. Then slash the leg all over.
Now the fun part massage your marinade into the leg. making sure it gets into all cracks and crevices. now cover it and bung it in the fridge over night.
A couple of hours before you are going to cook it take it out of the fridge smother it in fat free fromage frais. I didnt really understand this bit till I cooked it.
The yoghurt defintly does something to the meat.
Drizzle over 4 tsps of honey (4 syns)
Put in a hot oven at 230 C for 15 mins then turn down to 190C for 15mins per kg plus 15 mins (depending how pink you like it.)
I was having an extra easy day and served it with a vegetable rice and minty yoghurt
(I didnt eat a whole leg even if it was 4 syns for the lot lol) but this would be just as nice with a big salad.
If you butterflyed your leg removing the bone it would also be great BBQ'D
This one does take a bit of effort, but if you were having people round, this is easily something you could serve which looks impressive and noone would know it was slimming food. Plus any left over would make a lunch time tasty treat the next day!
