indian-spiced lamb
with spinach and lentils
- 1 x 1.5kg piece boneless lamb shoulder
- ⅓ cup (100g) store-bought rogan josh curry paste
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 1 x 2cm piece (10g) fresh ginger, peeled and grated
- 4 cups (80g) baby spinach leaves
- 1 x 400g can lentils, rinsed and drained
- Greek-style (thick) yoghurt, to serve
coriander salsa
- 1 cup coriander (cilantro) leaves
- 250g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- sea salt and cracked black pepper
- Preheat oven to 250°C (475°F). Using a small serrated knife, score the underside of the lamb at 2cm intervals. Rub the lamb with the curry paste and sprinkle with salt and pepper. Place the lamb, skin-side down, on a lightly greased oven tray lined with non-stick baking paper and roast for 15 minutes. Turn and roast for a further 5 minutes.
- To make the coriander salsa, toss to combine the coriander, tomatoes, onion, salt and pepper in a bowl. Set aside.
- 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 or until just wilted. Add the lentils, stirring, until heated through. Slice the lamb and serve with the spinach and lentils, salsa and yoghurt. Serves 4
Photography: William Meppem
© DONNA HAY GROUP
