Masala Rann Roast Lamb

The great British roast. An indispensable family favourite, that brings back nostalgic memories of how mum used to make it. But perhaps, like many of us you’ve begun to grow tired of your go-to Sunday roast recipe.

The butchers at Etherington’s believe the best thing about roast dinners are the endless possibilites for variation. Allowing us to take influence from fantastic food cultures across the globe and transfer them into our weekend traditions.

Try rubbing your traditional roast chicken with jerk seasoning and serve with roasted sweet potatoes, red peppers and onions for a Caribbean twist. Or, spice up Sundays with a delicious Indian inspired leg of lamb, known as Masala Raan.

The trick with this dish is leaving enough time. Ideally the meat should be left overnight to draw in the blend of spices. Combine garlic, fresh ginger, fresh coriander, chilli flakes, brown sugar, tomato puree, the juice and zest of a lemon and a pinch of saffron – and whisk into natural yogurt.

Using a sharp knife make deep cuts all over the lamb and then rub the spice and yogurt mixture and leave to marinade in the fridge overnight. Before cooking bring the lamb to room temperature, cover with foil and place into a pre-heated oven at 180° for 1hr 30mins. Uncover and continue to cook for 30-40 minutes for medium before leaving to rest for 20mins before serving.

Spice up potatoes by coating them in garam masala and curry powder before roasting. Opt for spiced baked cauliflower rather than steamed and, dare we say it, in this dish – a garlic and coriander naan, beats Yorkshire puddings….