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How to make Indian spiced lamb with green bean and yoghurt salad

Yield = 6
Prep time: 0:35
Cook time: 2:35
Total time: 3:10

Ingredients

  • 1/3 cup (95g) Greek-style yoghurt
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon cracked pepper
  • 3 garlic cloves, crushed
  • 1 teaspoon salt
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 400g green beans, trimmed
  • 1/3 cup (95g) Greek-style yoghurt, extra
  • 1 teaspoon ground cumin
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 red onion, cut into thin wedges
  • 1/2 cup coriander leaves
  • 250g cherry tomatoes, halved
  • Naan bread, to serve
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 180C. Grease a large baking dish.
  • Step 2 Combine yoghurt, garam masala, curry powder, pepper, garlic and salt in a bowl. Place lamb in prepared dish. Use a small sharp knife to pierce the lamb several times. Rub yoghurt mixture all over lamb. Cover and bake for 2 hours. Uncover and bake for a further 30 mins or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 mins to rest.
  • Step 3 While lamb is resting, cook green beans in a large saucepan of salted boiling water for 2 mins or until just tender. Refresh under cold water and drain well.
  • Step 4 Combine extra yoghurt, cumin, lemon juice and oil in a jug. Season. Combine beans, onion and half the coriander. Toss to combine. Drizzle with dressing. Top with remaining coriander and tomato.
  • Step 5 Serve lamb with salad, naan bread and lemon wedges.