Soma Sengupta Easter Recipes Spicy Roast Lamb with Classic Indi

Elevate your Easter feast with Soma Sengupta's Spicy Roast Lamb, a dish that blends the bold, aromatic spices of Indian cuisine with the tender richness of a perfectly roasted leg of lamb. Marinated in a luscious mix of yogurt, garlic, ginger, and a medley of spices like cumin, coriander, and garam masala, this show-stopping centerpiece is infused with layers of flavor. The slow roasting process ensures the lamb is juicy and succulent, while basting with its own drippings enhances its depth of taste. Finished with a garnish of fresh cilantro and mint, this lamb is as visually stunning as it is delicious. Pair it with warm naan, aromatic basmati rice, or a crisp green salad for a memorable and spice-kissed Easter celebration. Perfect for impressing guests, this recipe is your ticket to festive dining with an Indian-inspired twist.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 4 lbs Bone-in leg of lamb
• 1 cup Plain yogurt
• 6 Garlic cloves, minced
• 2 tablespoons Ginger, freshly grated
• 3 tablespoons Lemon juice
• 2 teaspoons Paprika
• 1 teaspoon Turmeric powder
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Garam masala
• 2 teaspoons Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Mint leaves, chopped

Directions

Step 1

Begin by preparing the marinade. In a large mixing bowl, combine yogurt, minced garlic, grated ginger, lemon juice, paprika, turmeric powder, ground cumin, ground coriander, red chili powder, garam masala, salt, and vegetable oil. Mix well to form a smooth paste.

Step 2

Rinse and pat dry the leg of lamb with paper towels. Make shallow cuts across the surface of the meat to help the marinade penetrate. Rub the marinade generously all over the lamb, making sure to get into the cuts. Cover the lamb and refrigerate for at least 4 hours, preferably overnight.

Step 3

Preheat your oven to 375°F (190°C). Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Step 4

Place the marinated lamb on a roasting rack set inside a roasting pan. Cover loosely with aluminum foil to prevent excessive browning.

Step 5

Roast the lamb in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or your preferred doneness. Baste the lamb with the pan drippings every 30 minutes for added flavor and moisture.

Step 6

Remove the foil during the last 20-30 minutes of cooking to achieve a crispy, golden-brown exterior.

Step 7

Once cooked, transfer the lamb to a cutting board and tent it with foil. Allow it to rest for 15-20 minutes to redistribute the juices.

Step 8

Garnish the lamb with freshly chopped cilantro and mint leaves before slicing and serving.

Step 9

Serve the lamb with your favorite accompaniments, such as naan, basmati rice, or a fresh salad. Enjoy!

Nutrition Facts

Serving size	(1923.9g)

Amount per serving	% Daily Value*
Calories	5440.1

Total Fat 427.7g	0%
Saturated Fat 178.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1451.5mg	0%
Sodium 6049.2mg	0%
Total Carbohydrate 21.0g	0%
Dietary Fiber 6.1g	0%
Total Sugars 2.0g
Protein 377.7g	0%

Vitamin D 0IU	0%
Calcium 333.5mg	0%
Iron 36.8mg	0%
Potassium 5346.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 27.8%

Carbs: 1.5%