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Ingredients
Indian-Style Roast Lamb with Mango
- Ingredients
- 600 grams lamb such as shoulder (trigger)
- 2 garlic cloves
- 1 Tbsp freshly grated ginger
- 250 grams Yogurt (0.1% fat)
- 1 tsp ground cilantro
- 1 tsp ground Turmeric
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 200 grams Lettuce (such as Oakleaf and arugula)
- 1 handful cilantro
- 1 Cucumber
- 1 Mango
- 2 Tbsps Orange juice
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- 1 pinch sugar
Rinse the lamb and pat dry. Make several slashes all around with a small, sharp knife to allow the marinade to penetrate.
Peel the garlic and press through a garlic press into a large bowl. Add the ginger, yogurt, all the spices, and season with salt and pepper and mix well. Place the lamb in the bowl and rub the mixture all over the lamb. Cover and refrigerate overnight.
Preheat the oven to 140°C (approximately 285°F).
Remove the meat from the marinade and reserve. Heat the oil in a pan and sear the lamb all around. Place the lamb on a rack set over a baking sheet and roast, brushing occasionally with the marinade, and turning the meat as it cooks until cooked through, about 1 1/2 hours.
Rinse the lettuce, shake dry and pluck small as needed. Rinse the cilantro, shake dry and pluck off the leaves. Rinse the cucumber, halve lengthwise, scrape out the seeds and slice. Peel the mango, cut the flesh from the pit and slice.
For the dressing, whisk the orange juice with the vinegar, olive oil and sugar and season with salt and pepper.
Remove the meat from the oven and let rest for a few minutes. Cut thin slices and serve with the mango and cucumber, salad leaves and cilantro leaves in deep bowls. Drizzle the dressing over and serve.