Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt

Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.

I haven’t done a mini recipe in quite sometime … there’s one coming don’t fret to much. That being said, this dish is a stellar family meal. There’s some mild spice from the curry, freshness from the tomato and cilantro salsa, and the creamy cucumber greek yogurt salsa to tie it all together.

We devoured this meal. It’s quick, simple, and very easy to make. My minis loved it too. They ate so much of this lamb it’s crazy.

If you’re a vegetarian this dish would be just as tasty without the lamb and still packed with protein from the lentils and yogurt.

Carnivore or vegetarian I don’t think this dish can fail.

This lamb recipe comes out medium-rare which we like. My kids like the meat more medium-rare than well done as the meat seems to be easier to chew when it’s closer to medium-rare.

How to cook leg of lamb and when is it done?

• in the oven, searing before placing in the oven is not necessary
• it takes around 25 minutes per pound / 454 grams
• internal temperature of a medium-rare leg of lamb is 140° F
• pierce the meatiest part of the leg with an instant read thermometer

Here are a few more family recipes we really love over here:

• Herby Lamb Meatballs
•  Iraqi Eggs with Lamb
• Lamb Salad Flatbread

5 from 2 votes

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Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt

Prep Time

15 mins

Cook Time

40 mins

Resting Time for Lamb

10 mins

Total Time

55 mins

 

Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.

Course: Main Course

Cuisine: American

Servings: 6 servings

Author: Samantha

Ingredients

Leg of Lamb:

• 1.5 kg (approx. 3 lbs) piece of boneless lamb shoulder (ask for a lean piece)
• 1/3 cup store-bought curry sauce (I used Tikka Masala, although any curry sauce will do; use your favourite)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 1" piece of fresh ginger, peeled and finely grated
• 4 cups (approx. 5 oz.) baby spinach leaves (or regular spinach leaves torn into bite size pieces)
• 1 400 gr. (330 ml) can of lentils, rinsed and drained
• 1/4 cucumber, finely chopped
• 1/2 cup thick Greek yogurt
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely sliced
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper

Instructions

Lamb:

1. Preheat oven to 475° F. Using a small sharp knife, score the bottom side of the lamb at 1″ intervals. Rub the lamb with the curry paste and season with salt and pepper. Place the lamb, skin side down, on an oven tray lined with parchment paper (or foil). Roast for 20 minutes. Turn and roast for another 20 minutes. (This makes the lamb medium-rare, if you like your lamb well done, add a few minutes per side).
   

Salsa:

1. Toss to combine the cilantro, tomatoes, onion, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Set aside.

Cucumber Yogurt:

1. In a small bowl stir, cucumber pieces and yogurt together until well blended. Season with /4 tsp salt and 1/4 tsp pepper. 

Spinach Lentils:

1. Heat the oil in a large non-stick frying pan over medium-heat. Add the garlic and ginger and cook, stirring, for 2-3 minutes. Add the spinach and cook for 30 seconds until just wilted. Add the lentils, stirring, until heated through.

Serving:

1. Slice the lamb and serve with spinach lentils, salsa and yogurt.

Adapted from Donna Hay Magazine, Issue 75

Enjoy! xo