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.
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:
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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:
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Toss to combine the cilantro, tomatoes, onion, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Set aside.
Cucumber Yogurt:
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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:
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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:
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Slice the lamb and serve with spinach lentils, salsa and yogurt.