This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Roasted spiced lamb with coconut rice

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the masala spice mix

For the lamb

  • 1.5kg /3½lb leg of lamb, (ask your butcher to remove the H bone and thigh bone, leaving the shin bone in for presentation)
  • vegetable oil, for drizzling
  • 250ml/9fl oz water
  • 4 tomatoes, cut into eighths
  • 2 small onions, peeled, sliced
  • ½ bunch fresh coriander
  • squeeze lime juice
  • 2 green chillies
  • 3 spring onions

For the rice

To serve