Spiced Leg/Shoulder of Lamb

Thu, 26 March 2026

Spiced Leg/Shoulder of Lamb

Ingredients:

• 1 Shoulder/leg of lamb (approx. 2.5 kg) (bone in or bone out as desired)

Spice Rub:

• 6 cardamom pods
• 1-teaspoon cumin seeds
• 1-teaspoon paprika
• 1-teaspoon ground coriander
• ½-teaspoon ground turmeric
• ½-teaspoon chilli powder
• 3 tablespoons Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
• 1 tablespoon oil
• Pinch salt
• 6 garlic cloves
• 1 green chilli

Method:

To make the marinade, crack the cardamom in a pestle and mortar, retaining the seeds and discarding the pods. Add the cumin seeds with the rest of the ground spices and crush lightly

Place the yogurt in a bowl and stir into the spice mix and then stir in the oil and salt.

Finely chop the fresh chilli and garlic and mix them into the yogurt rub

Score the lamb in a criss-cross pattern with a sharp knife, then rub the marinade all over, into the cuts. Put on a plate or tray, cover tightly with cling film and chill overnight.

Cooking Times:

Leg of Lamb:

Preheat the oven to 180°C/350°F/Gas Mark 4

Take the lamb out of the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin and place in the oven, uncovered, for 1¼ hours. The lamb will be cooked medium at this stage. Allocate a little longer as desired.

Remove from the oven and keep in a warm place, Cover with some foil and a clean cloth and allow to rest for at least 20 minutes before carving.

Shoulder of Lamb:

Preheat the oven to 150°C/300°F/Gas Mark 2

Place the marinade lamb on the tray, drizzle with oil and cook in the oven, uncovered for 1 ½ hours. After this time remove from the oven. Baste with some of the cooking juices and cover the entire tray with foil and return to the oven for a further 2 hours. Remove from the oven and keep in a warm place, Cover with some foil and a clean cloth and allow to rest for at least 20 minutes before carving.

Reserve the juices in the pan for the homemade gravy.

Rosemary & Red Currant Gravy

Gravy for so many people is what can make or break a great meal. This is a very tasty recipe for a very delicious gravy.

Ingredients:

• 2 tablespoons plain flour
• ½ glass red wine
• 1 pint/600ml chicken/beef stock
• 1 sprig of redcurrants or 2 teaspoons redcurrant jelly
• ½ teaspoon chopped rosemary

Method:

1. Remove the joint of meat from the roasting tray and place the tray on direct heat.
2. Add in the flour and whisk until the mixture becomes dry and lumpy in consistency.
3. Whisk in the red wine and stock slowly.
4. Strain through a fine sieve into a clean saucepan and continue to cook for 10 minutes, adding additional stock as necessary to achieve the consistency you require.
5. Add in a sprig of redcurrants and ½ teaspoon chopped rosemary and serve drizzled over the lamb.