Rajasthani-style Roast Lamb with Laver Sauce

Ingredients

In this Rajasthani adaptation, we infuse the traditional Welsh roast lamb with the vibrant flavors of Rajasthan. The original dish is enhanced with a blend of Rajasthani spices, such as cumin, coriander, turmeric, and red chili powder, to create a more robust and aromatic flavor profile. Additionally, the laver sauce adds a creamy and indulgent element to the dish, which is not typically found in Welsh cuisine. We alse have the original recipe for Roast Lamb with Laver Sauce, so you can check it out.

• 1.5 kg (3.3 lbs) leg of lamb 1.5 kg (3.3 lbs) leg of lamb
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup laver (seaweed), soaked and drained 1 cup laver (seaweed), soaked and drained
• 1 cup heavy cream 1 cup heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
5. 5.
   Rub the spice mixture all over the leg of lamb, ensuring it is evenly coated.
6. 6.
   Place the lamb in a roasting pan and roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
7. 7.
   While the lamb is roasting, prepare the laver sauce. In a blender, combine the soaked and drained laver, yogurt, and heavy cream. Blend until smooth.
8. 8.
   Transfer the laver sauce to a saucepan and heat over low heat until warmed through.
9. 9.
   Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 10 minutes before carving.
10. 10.
    Serve the sliced roast lamb with the laver sauce drizzled over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Laver — Make sure to soak the laver in water before using it in the sauce to soften it and remove any excess saltiness.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• If you can't find laver, you can substitute it with nori or any other edible seaweed.
• Marinating the lamb overnight in the spice mixture will enhance the flavors even more.
• Serve the roast lamb with traditional Rajasthani bread like naan or roti for an authentic experience.
• Leftover roast lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Rajasthani-style Roast Lamb with Laver Sauce as the main course of a festive dinner. Accompany it with fragrant basmati rice, a side of mixed vegetable curry, and a refreshing cucumber raita.

Presentation advice

Arrange the sliced roast lamb on a platter and drizzle the laver sauce over the top. Garnish with fresh cilantro leaves for a pop of color. Serve the dish with confidence, showcasing the beautiful blend of Welsh and Rajasthani flavors.