Turmeric and Chilli Roast Lamb
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.
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Need
- 1 leg of lamb, butterflied and boneless
- 6-8 cloves garlic
- 1-2 Red Chillie(s)
- 20 Grams turmeric, fresh or frozen OR 2 tbsp ground turmeric
- 50 Grams seeded mustard
- 50 Grams honey
- Zest 2 lemons, finely grated
- 50 Grams lemon juice
- 2 Tablespoons 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 Thermomix 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 Thermomix bowl and line the steamer dish with baking paper.
- 6
Place lamb into Varoma 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.
More
Slice and serve with veggies or salad of choice. Excellent with Quinoa Tabbouleh from my Keeping It Simple Thermomix cookbook.
