Chef Dominic Hirst from The Cooking School at Dean Clough shows us how to make Tandoori Roasted Lamb which serves four people

Roast leg of lamb
Roast leg of lamb

A boned leg of lamb provides the centrepiece for this Moroccan-inspired dish with a yoghurt marinade and spicy couscous. You can make up a cucumber raita as well by combining natural yoghurt, finely chopped cucumber and mint.


1 lamb leg boned

1tsp turmeric

2tsp garam masala

1tsp coriander

1tsp cumin

1 clove of garlic, peeled and finely crushed

3cm root ginger, peeled and grated

½ lemon

Handful of coriander stalks, finely chopped

100ml natural yoghurt

250g Couscous

1 Red Chilli

2 Mixed peppers

750ml Vegetable stock

1 bunch spring onion

Sea salt & Black pepper

How to make it

Mix the spices, garlic, ginger, lemon juice and natural yoghurt together and then add the coriander to make the marinade.

Rub the marinade in to the lamb leg, then roll up the lamb and tie.

Roast the lamb in a hot oven (20 minutes per pound plus 20 minutes).

Make up some hot vegetable stock.

Dice the chilli, spring onions and peppers and add them to the couscous, pour over the warm vegetable stock then cover with cling film and leave to stand for five minutes.

Remove the cling film and fork through the couscous to make it fluffy.

Heat up the couscous in the microwave and place on the centre of the plate in a large ring.

Carve a slice of the lamb and place on top of the couscous.