A Jamie Oliver original recipe for Gunpowder Lamb, served with pineapple salsa and coconut rice

1 x 2kg butterflied leg of lamb or hogget, bone out (ask your butcher to do this)
olive oil
1–2 fresh mixed-colour chillies

Gunpowder spice paste (podi):
2 dried red chillies
2 teaspoons ground turmeric
2 teaspoons fenugreek seeds
2 teaspoons coriander seeds
2 teaspoons cayenne pepper
2 cloves of garlic
2 tablespoons red wine vinegar
2 tablespoons vegetable oil

Mint dressing:
1 bunch of fresh mint (30g)
1 lime
150g natural yoghurt

Pineapple salsa:
1 small ripe pineapple
1 red onion
1 lime
1 bunch of fresh coriander (30g)
extra virgin olive oil

Coconut rice:
3 teaspoons mustard seeds
2 mugs of basmati rice (600g)
2 fresh mixed-colour chillies
3 tablespoons creamed coconut

How to
Start by making the gunpowder spice paste – blitz the
dried chillies, spices and a good pinch of sea salt and
black pepper in a spice grinder or blender until you have
a powder. Peel and add the garlic, pour in the vinegar and
vegetable oil, then blitz to a paste. Trim the excess fat from
the lamb, then lightly slash the flesh all over with a sharp
knife. Rub the spice paste all over, really getting into all the
nooks and crannies, then marinate in the fridge for at least
2 hours, preferably overnight.

When you’re ready to cook, preheat the oven to
200ºC/400ºC/gas 6 and a griddle pan to high (or you can
use the barbecue for added smokiness). Sear the lamb for
20 minutes on the griddle, turning regularly to build up a
gnarly crust, then place in a roasting tray. Drizzle with olive
oil and pop into the oven for a further 20 minutes – these
timings are for blushing pink, but feel free to adjust to your
liking. Remove to a board to rest.

Meanwhile, make the accompaniments. For the dressing,
pick most of the mint leaves into a pestle and mortar,
add a pinch of salt and bash to a paste. Muddle in the lime
juice and yoghurt, then season to taste with black pepper.

For the salsa, peel the pineapple and onion, then cut into
wedges (removing the pineapple core). Blacken in a dry
frying pan on a high heat, remove to a board, chop into
rough 2cm chunks and scrape into a bowl. Squeeze over
the lime juice, then finely chop and add the coriander stalks
(reserving the leaves). Drizzle over 2 tablespoons of extra
virgin olive oil, and season to perfection.

For the coconut rice, place a 24cm non-stick frying pan on
a medium-high heat with 1 tablespoon of olive oil and the
mustard seeds. Pour in 2 mugs of rice and 3 mugs of boiling
water and season with a pinch of salt. Halve the chillies
lengthways and add to the pan with the creamed coconut.

Bring to the boil, give it a stir, then cover and cook for 10
minutes on a low heat, followed by 5 minutes on a high
heat – you’re aiming for a crispy bottom. Once cooked,
carefully turn out, just like a sandcastle.

Finely slice the remaining chilli(es), then scatter over the
lamb with the reserved coriander and mint leaves. Take
everything to the table, slice up the lamb and let everyone
get stuck in. Delicious served with a seasonal salad.


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This recipe is from Jamie Oliver’s latest cookbook, Jamie’s Friday Night Feast. Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food. Available online and at bookstores for RRP360.00