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Ingredients

Method
  • 1 large bulb garlic, sectioned and peeled
  • 1 cup olive oil
  • 2 cups Greek-style yoghurt
  • 2 T tikka masala paste
  • 1 kg deboned leg of lamb
  • 1 kg sweet potatoes, cleaned and halved
  • Cook’s Essentials chilli salt
  • 1 cup chopped coriander

Method

Ingredients

Preheat the oven to 180°C.
Place the garlic cloves onto a baking tray and drizzle lightly with olive oil. Roast for 20 minutes, or until tender and fragrant. Remove from the oven and set aside.
Combine 1 cup of the yoghurt with the tikka masala paste.
Transfer the lamb to a large bowl and rub the tikka-yoghurt marinade onto the meat. Leave to marinate for an hour.
Toss the sweet potato halves with a drizzle of olive oil and sprinkle with chilli salt, to taste.
Together with the leg of lamb, place on a hot grid over smouldering coals and grill for 25 minutes, or until the meat is cooked to your preference.
Remove and allow the meat to rest for 5 minutes before carving.
Add the coriander, remaining ½ cup olive oil and the lemon juice to a blender and blitz to combine.
Toss the sweet potatoes through half of the coriander pesto and arrange on a platter, along with the slices of lamb and roasted garlic cloves.
Combine the remaining coriander pesto with the last cup of yoghurt and spoon over the lamb and potatoes.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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