Butterflied ‘Old Delhi’ Spiced Lamb (Serves 10-12)

What you need


1 x 4 to 5kg leg of lamb, butterflied

2 x jars Green Saffron Tikka sauce

100ml freshly squeezed lemon juice

60ml freshly squeezed lime juice


Gastric Ingredients

White wine vinegar

Dark muscovado

Lots of fresh mint

Sea salt (to season)

How to make it

  1. Mix the jars of sauce with the lemon and lime juices
  2. Trim the meat, and with the point of a knife make lots of jabs in it on both sides.
  3. Pop the boned out leg in a big roasting tray and cover in the marinade paste. Fold the meat over, or cut it into 2 pieces, if there is no room. Make a few more jabs with your knife rub the marinade well in all over.
  4. Cover the container and leave refrigerated for 24 hours. Turn the meat over at least 3 or 4 times during this period.
  5. Take the meat from the bowl, shaking off excess marinade and place on a very hot pan.
  6. Sear 5-8 minutes on each side, then pop in your over at 180°C and cook for about 40 to 50mins, basting every so often with the marinade
  7. When cooked take the meat out and rest it. Meanwhile, make a gastric sauce in the roasting pan with the meat juices, remaining marinade, dark muscovado sugar and white wine vinegar. Check seasoning.
  8. Chop plenty of fresh mint and stir through the finished sauce.
  9. To serve, warm a large platter. Place the meat on a carving board and cut it into thin slices.
  10. Place the sliced and chunky meat pieces onto the warm platter. Cover in the gastric and serve!