Tandoori Roast Lamb with Pilau Rice

By Diane Davidson, Homecook of the Year Finalist
Tandoori Roast Lamb with Pilau Rice
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Leg Roast
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 Tbsp lemon pepper seasoning
  • 1 Tbsp smoked paprika
  • 1 Tbsp garam masala
  • 1 tsp cornflour
  • ½ cup unsweetened Greek-style yoghurt
  • ¼ cup lemon juice

Pilau Rice

  • 1 Tbsp butter
  • 1 tsp sesame oil
  • 1 cup basmati or jasmine rice
  • 1 stick cinnamon
  • 4 cloves
  • 1 tsp turmeric

To Serve

  • Mango chutney
  • Chopped tomato
  • Cucumber
  • Mini poppadoms, to serve (optional)


Preheat oven to 200˚C. Remove the lamb leg roast from its packaging and leave it to bloom for 10 minutes. In a small, heavy pan, toast the cumin, coriander and mustard seeds until fragrant. Crush seeds with a mortar and pestle. Mix these spices with the lemon pepper, smoked paprika and garam masala to make the tandoori spice mixture. Gently score lamb all over with a small, sharp knife. Sprinkle the tandoori spice rub over the lamb to coat evenly. Place lamb in a roasting dish.

Combine cornflour, yoghurt and lemon juice. Spread this mix evenly over lamb. Roast lamb for 35-40 minutes. Remove from oven and allow to rest for 10 minutes.

In the meantime, to make pilau rice, heat butter and sesame oil in a heavy saucepan. Add rice; sauté for 2 minutes. Add remaining ingredients and 1⅔ cups water. Cover. Cook until water is absorbed. 

Slice the lamb roast across the grain and serve with pilau rice, mango chutney, tomato and cucumber, and mini poppadoms if desired.

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