An aromatic Indian twist on the traditional roast lamb, this tender roast lamb is packed full of flavours as it's slowly marinated overnight. Try serving this succulent Indian-spiced leg of lamb with a side of fluffy pilau rice.
To make the spiced lamb, put all the spices in a medium frying pan and cook for one minute or until fragrant. Remove from the heat and allow to cool.
Tip the fragrant spice mix into a bowl and add the garlic, ginger, yogurt and lemon juice. Stir well to combine.
Cut deep slits into the lamb and rub the spice mixture all over the meat, making sure to push some of the mixture into the slits. Put the lamb into a large sealable bag and refrigerate overnight.
Preheat the oven to gas 4, 180°C, fan 160°C. Sit the lamb on a roasting rack in a roasting tin, cover with foil and bake for 45 minutes to 1 hour, remove the foil and cook for a further 30-45 minutes.
Meanwhile, make the rice. Rinse the rice with several changes of water. Leave to soak for 30 minutes in cold water. Melt the butter and cook the onion on a medium heat for 5 minutes. Add the spices and saffron and cook for another 2 minutes.
Add the rice and raisins and stir until all the rice is thoroughly coated in the butter and spices. Pour over the stock and bring the rice to a simmer. Cover with a tight-fitting lid, turn the heat down and cook for 10 minutes. Turn off the heat but leave the lid on for 5 minutes. Fluff the rice with a fork then stir through the flaked almonds and fresh coriander.
Remove the lamb from the oven, cover and rest for 30 minutes before serving.
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