Turmeric and Chilli Roast Lamb

Serves 6-8
by Tenina Holder

Bet you never thought you could do the family lamb roast in the Thermomix...and, technically you can't. But you can certainly take it up from suburban to sublime with this marinade, and steaming it first just means you get the rare without the raw, the char without the charred off! I have a few great roasts started in the Varoma, you can see the others in my new book, Cooking with Tenina; more great recipes with the Thermomix. Go get it! In the meantime, enjoy this one.

Need

  • 1 leg of lamb, butterflied and boneless
  • 6-8 cloves garlic
  • 1-2 red chillies
  • 20 g turmeric, fresh or frozen OR 2 tbsp ground turmeric
  • 50 g seeded mustard
  • 50 g honey
  • Zest 2 lemons, finely grated
  • 50 g lemon juice
  • 2 tbsp Pink Salt Flakes pink salt flakes BUY
  • 1 Litre water for steaming

Do

1  

Place leg of lamb into a large Ziploc bag.

2  

Place all ingredients except water into TM bowl and blend 10 sec/speed 8.

3  

Scrape down sides of bowl and cook 2 min/70ºC/speed 2.

4  

Pour into Ziploc bag with lamb, seal the bag and rub marinade into the lamb. Marinate for at least 2 hours or longer if possible.

5  

Place water into TM bowl and line the steamer dish with baking paper.

6  

Place lamb into steamer dish and steam 20 min/Varoma/speed 3.

7  

Meanwhile, preheat oven on a grill function setting to around 250ºC.

8  

Remove lamb with paper and place onto a baking tray, making sure the fat side is face up. Grill until charred and crispy, about 20-25 minutes.

9  

Cover with foil to rest for at least 10 minutes.

10  

Slice and serve with veggies or salad of choice. Excellent with Quinoa Tabbouleh from my Keeping It Simple Thermomix cookbook.

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