Leg of lamb with Indian flavours

Method

1. Make slashes all over the leg of lamb and put it in a large roasting tin. Mix the yogurt, garlic, ginger and spices together well and season with salt and pepper. Rub the marinade all over the lamb, making sure it gets into the slashes. Leave to marinate in a cool place for an hour.

2. Preheat the oven to 190C/gas 5.

3. Roast the lamb for 1½ hours (start making the chutney while the lamb is cooking). Remove from the oven and leave to rest for at least 15-20 minutes before carving.

4. For the tomato chutney: heat the oil in a large saucepan over a medium-high heat. Add the mustard seeds, turmeric and cumin and cook, stirring, for 3-4 minutes until fragrant.

5. Add the chilli, ginger and garlic and cook for a further 2-3 minutes. Add the tomatoes, vinegar, sugar and salt and simmer, stirring occasionally, for 1 hour, or until thick.

6. For the potatoes: preheat the oven to 220C/gas 7.

7. Put the potatoes in a steamer and steam for 10 minutes (they will be par-cooked and not completely tender).

8. Mix the olive oil, butter and turmeric in a large bowl, add the potatoes and toss well so they are thoroughly coated. Season with salt and pepper and arrange the potatoes in a single layer in a large baking tray.

9. Roast for 30-40 minutes, turning once or twice, until golden and crisp. Toss with the spring onion and coriander just before serving.

10. For the radish and spinach salad: slice the radishes very thinly and put in a colander. Sprinkle with sea salt and 2 tbsp of lime juice and leave for 5 minutes. Rinse and pat dry with kitchen paper

11. Whisk together the remaining lime juice and the olive oil and season with sea salt and freshly ground black pepper. Mix the spinach and radishes in a large serving bowl and toss with the dressing.

12. Serve the lamb with the chutney, crisp potatoes and the salad.