Indian-spiced Lamb with Green Bean and Yoghurt Salad

Ingredients

1/3 cup (95 g) Greek-style yoghurt
1 Tbs garam masala
1 Tbs curry powder
1 tsp cracked pepper
3 garlic cloves, crushed
1 tsp salt
2.5 kg lamb whole leg roast
400 g green beans, trimmed
1/3 cup (95 g) Greek-style yoghurt, extra
1 tsp ground cumin
2 Tbs lemon juice
1 Tbs olive oil
1 red onion, cut into thin wedges
1/2 cup coriander leaves
250 g cherry tomatoes, halved
Naan, to serve
Lemon wedges, to serve

Method

Preheat oven to 180 C. Grease a large baking dish.

Combine yoghurt, garam masala, curry powder, pepper, garlic and salt in a bowl. Place lamb in prepared dish. Use a small sharp knife to pierce the lamb several times. Rub yoghurt mixture all over lamb. Cover and bake for 2 hours. Uncover and bake for a further 30 minutes or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 minutes to rest.

While lamb is resting, cook green beans in a large saucepan of salted boiling water for 2 minutes or until just tender. Refresh under cold water and drain well.

Combine extra yoghurt, cumin, lemon juice and oil in a jug. Season. Combine beans, onion and half the coriander. Toss to combine. Drizzle with dressing. Top with remaining coriander and tomato.

Serve lamb with salad, naan and lemon wedges.

Credits: Coles

Photo Credits: Coles