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Gymkhana x HG Walter Tandoori Rolled & Roasted Lamb Belly

HG Walter

3 hours 20 minutes +

Total Time

20 minutes

Prep Time

3+ hours

Cook Time

Overnight

Marination Time

2

Feeds

Love Rogan Josh? This recipe takes it up a notch! Tender rolled lamb belly gets marinated overnight in Gymkhana's classic tandoori marinade, before being roasted to perfection.

Paired with spiced "Bombay" roasted potatoes and Gymkhana's decadent Rogan Josh sauce, this is a restaurant-quality meal that's perfect for a memorable long weekend dinner.

Gymkhana x HG Walter Tandoori Rolled & Roasted Lamb Belly

Ingredients

  • 1 boneless lamb breast
  • 1 jar Gymkhana Classic Tandoori Marinade
  • 1 jar Gymkhana Rogan Rosh Sauce
  • 500g new potatoes
  • 20g mixed mustard seeds
  • 5g cumin
  • 5g chilli powder
  • 5g turmeric
  • 5g cracked black pepper
  • A bunch of fresh coriander
  • Vegetable oil

1

Rub the lamb breast all over with the Classic Tandoori Marinade, then roll lengthways with the skin on the outside and tie with string
as evenly and tightly as possible along the whole piece. Leave to marinate overnight.

2

Line a tray with baking paper, place the breast on the tray, cover it with another sheet of baking paper, and seal it tightly with foil. Cook at 140°C fan- assisted gas mark 1 for 3 and ½ hours.

3

Mix the potatoes with the dry spices, a good pinch of salt, and a splash of vegetable oil. While the lamb rests, roast the potatoes at 180°C fan-assisted gas mark 4 for 25-30 minutes until lightly browned. Toss through some freshly chopped coriander to finish.

4

Give the lamb a quick blast in the oven to reheat slightly, and in a separate pan, warm through the Rogan Josh curry sauce.

5

Spoon the sauce onto a serving plate or dish, top with slices of lamb belly and Bombay potatoes, and finish with coriander sprigs.

Ingredients

  • 1 boneless lamb breast
  • 1 jar Gymkhana Classic Tandoori Marinade
  • 1 jar Gymkhana Rogan Rosh Sauce
  • 500g new potatoes
  • 20g mixed mustard seeds
  • 5g cumin
  • 5g chilli powder
  • 5g turmeric
  • 5g cracked black pepper
  • A bunch of fresh coriander
  • Vegetable oil

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