Spicy leg of lamb with raita and roasted vegetables

Name: spicy leg of lamb with raita and roasted vegetables
Cook time: 30 min
Total time: 170 min
Yield: 8
Cuisine: Indian
Ingredients: 1,6 kg deep frozen leg of lamb without the leg; 4 cm fresh ginger; 2 el garam masala spice melange, can; 1 tl ground cayenne pepper; 4 toe garlic; 500 ml mild yogurt; 800 g sweet potato; 1 baking flour; 50 g raisins; 1 cucumber; 7,5 g fresh fresh mint container 15 g; 8 big flat

Leg of lamb boneless marinated in a paste of ginger, garam masala, cayenne pepper and garlic, with sweet potato, cauliflower, raisins and a sauce of yoghurt, mint, garlic and cucumber, served with naans.

Ingredients

Kitchen Stuff

1 mortar
1 aluminium foil
1 baking paper
1 meat thermometer

Directions

Defrost the meat and allow it to come to room temperature.
Peel the ginger and cut roughly. Put the garam masala and cayenne pepper in the mortar. Slice the coriander seeds (from the garam masala) fine.
Slice the garlic coarsely and add with the ginger to the spices. Mortar to a smooth paste.
Mix the pasta with the yogurt and season with salt and pepper.
Dab the leg of lamb dry, make a 2 cm notch with a knife and rub the meat with the yoghurt paste.
Place the meat on a griddle covered with parchment paper and cover with aluminum foil. Let marinate for at least 1 hour in a cool place.
Preheat the oven to 180 ° C.
Put the meat thermometer in the middle of the meat and cover again with aluminum foil.
Roast the leg of lamb in the middle of the oven to a core temperature of 56 ° C (rosé). This takes about 1 hour and 20 minutes.
Meanwhile, peel the sweet potatoes and cut into pieces. Cut the cauliflower into florets. Season with pepper and salt.
Remove the meat from the oven halfway, baste with the shortening and cover with aluminum foil.
Spoon the sweet potato, cauliflower and raisins around the meat and grill for the last 40 minutes.
Meanwhile, halve the cucumber in the length. Remove the seeds with a spoon and cut the flesh into cubes of ½ x ½ cm (brunoise).
Slice the fresh mint and garlic. Mix with the yogurt and cucumber and season with salt and pepper.
Heat the plats according to the instructions on the package. Serve the lamb with the vegetables, yoghurt sauce (raita) and plats.