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Roasted lamb with tamarind, coriander and radish salsa

Tender roasted lamb with a tangy tamarind-coriander bite.
Bright radish salsa and lime lift every juicy forkful.
Golden raisins bring sweet depth to a warm, savory plate.

dinner ⏱ 315 min 520 kcal / portion 35.0 g carbs / portion (estimated) 🔗 Original source

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Roasted lamb with tamarind, coriander and radish salsa
v5 · rb0e705f985 20260727Z1751 59.1 ml lime juice 120 g golden raisin fine sea salt to taste 1.5 pieces shallot 2 pieces lime 🍳 ⏱ 8 min char onions garlic and green chillies ⏳ cool the charred base 🌀 blend the charred base with lime juice, tamarind, coriander, and water until smooth 🌀 rub lamb with ground cumin salt and black pepper ⏳ ⏱ 180 min cover lamb with marinade and marinate 🔥 preheat the oven to 220°C 🍽 scatter golden raisins around the lamb 🔥 ⏱ 30 min pour water into the pan and cover tightly and roast at 220°C 🔥 ⏱ 240 min reduce heat to 140°C and continue roasting basting 2 or 3 times 🔥 ⏱ 30 min uncover and roast more to brown the lamb 🍽 transfer pan juices to a blender and pulse once or twice to emulsify keeping some raisins intact pour the emulsion sauce over the lamb ⏳ ⏱ 10 min rest the lamb loosely covered in foil ⏳ ⏱ 5 min make the radish salsa by mixing shallots and lime juice with 1/8 tsp salt and resting 🌀 mix in radishes and picked coriander just before serving ⏳ serve the lamb and scatter half the salsa on top and serve the rest in a bowl alongside lime halves Roasted Lamb 🎉 2.5 pieces onion 10 pieces garlic 110 g green chilli 60 g tamarind paste 80 g fresh coriander 2.5 kg lamb shoulder 2½ tsp ground cumin black pepper to taste 200 g radish 30 g picked coriander onion, garlic, green chilli 44 ml lime juice tamarind paste, fresh coriander lamb shoulder, ground cumin, black pepper golden raisin 15 ml salt 1 8 radish, picked coriander half salsa lime half salsa side
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Preparation steps

  1. char onions garlic and green chillies for 8 minutes
  2. cool the charred base
  3. blend the charred base with lime juice, tamarind, coriander, and water until smooth
  4. rub lamb with ground cumin salt and black pepper
  5. cover lamb with marinade and marinate for at least 180 minutes
  6. preheat the oven to 220°C
  7. scatter golden raisins around the lamb
  8. pour water into the pan and cover tightly and roast 30 minutes at 220°C
  9. reduce heat to 140°C and continue roasting for 240 minutes basting 2 or 3 times
  10. uncover and roast 30 minutes more to brown the lamb
  11. transfer pan juices to a blender and pulse once or twice to emulsify keeping some raisins intact
  12. pour the emulsion sauce over the lamb
  13. rest the lamb for 10 minutes loosely covered in foil
  14. make the radish salsa by mixing shallots and lime juice with 1/8 tsp salt and resting for 5 minutes
  15. mix in radishes and picked coriander just before serving
  16. serve the lamb and scatter half the salsa on top and serve the rest in a bowl alongside lime halves

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