It’s not often that I actually ask JR what he would like for dinner, the main reason being because he usually replies “Whatever you like”, but the other day when I asked him, to my surprise he said “Let’s have lamb”. Of course, there was no indication of how he would like the lamb cooked or anything else, so I decided to marinate lamb rumps in Indian spiced yogurt before roasting.
This dish with its warm spicy marinade is great for mid-week
entertaining or a special family meal – put the lamb into the
marinade the night before and it’s already to cook the next night.
For the marinade, I used locally produced Origin Earth Sheep
Yogurt. As compared to cow’s milk, Origin Earth’s sheep’s milk is
seasonal and the yogurt is only available for six to seven months of each year (mid-September to mid-March). The new season has just started. I love sheep’s milk yogurt for its creaminess, flavour and wonderful mouth feel. Sheep’s milk has twice the milk solids of cow’s milk with a pure white colour and I love using it with lamb.
Indian-spiced Roast Lamb Rump
Lamb rumps give you all the flavour of roast lamb without the long
cooking time – one rump usually weighs 200-300g and will feed 1-2
2 x 250-300g lamb rumps
2 large red onions, cut into thin wedges
handful fresh coriander, roughly chopped
INDIAN SPICED YOGURT MARINADE
¾ cup natural sheep milk yogurt
1 tbsp grated fresh ginger
2 cloves garlic, chopped
1 tbsp tomato paste
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
sea salt and freshly ground black pepper
1 For the marinade, place yogurt, ginger, garlic, tomato paste, lemon juice, cumin, ground coriander, turmeric and chilli flakes in a bowl and mix to combine. Season with a good grind of salt and black pepper. Add lamb rumps and turn to coat. Cover and marinate in
refrigerator for 2-3 hours or overnight.
2 One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil.
3 Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 10 minutes. Reduce oven temperature to 180°C and roast for 20-25 minutes longer or until cooked to your liking. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.
4 To serve, cut lamb into slices, place onion on serving plates, top with lamb slices and scatter with fresh coriander.
Serving suggestion: On this occasion I served the lamb with smashed potatoes and new season’s asparagus. But steamed brown or white rice works well with any green vegetable of your choice or a salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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