- A Party
For the lamb:
1 butterflied leg of lamb
2 tsp Fennel seeds
2 tsp Coriander seeds
2 tsp Cumin seeds
2 tblsp Cardamom Pods
1 tsp Cayenne pepper
100 mls Olive Oil (bog standard is fine for this)
50mls Soy sauce
grated zest of 1 orange
5 garlic cloves , roughly chopped
For the Raita:
1 small tub natural yogurt
Fresh mint, finely chopped
1 clove garlic, minced or chopped finely
A bunch of fresh Mint
1 Pomegranate (seeds removed) or pack of seeds from the supermarket
Recipe by Tara Walker from The Tasty Tart
This lamb dish is great for catering to larger groups as you tend to get a variety of slices that are rare, medium & well done due to the non-uniform thickness of the meat.
Place the coriander seeds in a dry pan and gently toast, add fennel & cumin seeds to the pan a few seconds later as they take less time
Place all the seeds and the cardamom pods in a pestle & mortar and grind.
As this is a rustic dish, leave the cardomom pods in the mix as they are easily removable later and give a fantastic flavour
Mix all the marinade ingredients together and pour over the lamb.
Leave in the fridge overnight if possible but try to give it at least 6 hrs to infuse
To make the raita, combine the yogurt, garlic, lemon juice and mint
Remove the lamb from the fridge an hour before cooking
Heat either a BBQ or a griddle pan to a high heat (smoking) and place the lamb on. The idea is to char the outside.Reduce the temperature and continue to cook, basting with the marinade, for about 20-30 mins or to your liking.
If it is easier, place in an oven (180°) to finish
Allow to rest fopr at least 10 mins before carving.remove any cardamom pods that are visible.
Arrange the slices on a platter and scatter with the mint leaves and pomegranate seeds.
Serve the raita on the side or drizzle over the lamb