| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 70 minutes |
| Serves | 8 |
| Cuisine | British |
| Special Occasion | Ramadan |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 661 |
| Fat | 38g |
| Saturates | 10g |
| Protein | 26g |
| Carbs | 73g |
| Sugars | 32g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely slice the garlic and ginger.
Stir the salt, oil, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves and lemon zest together. Pour the mixture over the lamb and allow to marinate for 1 hour.
Preheat the oven to 230°C, gas mark 8, and line a baking tray with foil.
Trim the leaves off the beetroot, reserving them for later.
Place the beetroot on the foil-lined tray and drizzle with 3 tbsp of olive oil and 1 tsp of salt. Place in the oven for 45 minutes, or until tender.
Place the lamb in the oven on a rimmed baking sheet and roast in the oven above the beetroot for 1 hour, or until the inside of the lamb registers 60°C.
Remove the beetroot from the oven and turn the oven to grill and grill the lamb until crispy and charred – approx 10 minutes.
Remove from the oven, cover and allow to rest for at least 10 minutes. Drain the drippings from the tray and keep warm.
Toss the roasted beetroot in with the leaves and drizzle with the remaining olive oil and lemon juice. Season with the remaining salt and pepper.
Serve the leg of lamb with the drippings and beetroot salad.
