| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 150 minutes |
| Serves | 6-8 |
| Cuisine | British |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 555 |
| Fat | 61g |
| Saturates | 5.9g |
| Protein | 61.7g |
| Carbs | 32g |
| Sugars | 18.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Pat the lamb dry with kitchen paper towels, then rub all over with olive oil, salt and pepper. Place it in a roasting tray fitted with a rack.
In a small bowl, mix the tamarind paste, the juice of the oranges, honey, coriander, cinnamon and chilli. Grate in the garlic and ginger.
Brush the lamb generously with half the glaze. Cover loosely with foil and roast for 1 hour. Remove the foil, brush with more glaze and baste with the pan juices. Roast uncovered for a further 45 minutes to 1 hour, basting every 20 minutes, until the lamb is caramelised and a meat thermometer reads 60–65°C for medium. In the last 20 minutes, add the carrots to the roasting tray.
Transfer the lamb to a board, loosely tent with foil and rest for 15–20 minutes.
Arrange the roasted carrots around a serving plate, place the lamb in the middle and decorate with the pomegranate seeds. Serve immediately.
