top of page

Roast Lamb with Dry Adjika Rub, Braised Leeks & Minted Peas

  • Writer: Lana Suhova
    Lana Suhova
  • 11 minutes ago
  • 2 min read
Roast lamb with adjika rub

Roast lamb is one of Britain’s great spring traditions. When the first mild days arrive and bunches of leeks and mint crowd the market, this is the meal that brings everyone to the table.


Dry adjika rub steps in like a spice butler: coriander seed, fenugreek, cumin and chilli give you warmth, aroma and gorgeous colour without a long marinade. Add braised leeks and minted peas, and you’ve got a proper Sunday plate that still feels light and spring-fresh.


Ingredients (serves 6)


Lamb

  • 1.8–2.2 kg lamb shoulder (or leg)

  • 2 tbsp olive oil

  • 1½–2 tbsp Dry Adjika Rub

  • 1 lemon (zest)


Braised leeks

  • 4 large leeks, trimmed and thick-sliced

  • 1 tbsp butter or olive oil

  • 150 ml chicken or veg stock

  • 1 tsp Walnut Adjika (optional swirl for richness)


Minted peas

  • 400 g peas (frozen fine)

  • Small bunch mint, chopped

  • 1 tsp butter

  • Squeeze of lemon

Seasoning note: adjika is flavour-packed. Taste before adding extra salt.

Method

  1. Heat the oven to 200°C (fan 180°C). Pat the lamb dry.

  2. Season: Mix olive oil, Dry Adjika Rub, and lemon zest to a paste. Rub all over the lamb.

  3. Roast: Place on a rack in a tin. Roast 20 minutes, then reduce to 170°C fan and roast a further 1 hr–1 hr 15(shoulder is forgiving; aim for tender). Rest 20 minutes, loosely covered.

  4. Leeks: While the lamb roasts, soften leeks in butter 5 minutes, add stock, cover and simmer 10–12 minutes until silky. Swirl in Walnut Adjika if using.

  5. Peas: Simmer 3–4 minutes. Toss with butter, mint and lemon.

  6. Serve: Carve; plate with leeks and peas. Spoon any lamb juices over.


Make it milder

Use 1 tbsp Dry Adjika Rub. Put a pinch of extra rub on the table for adults.


Swaps & sides

  • New potatoes if you see early ones; otherwise roasties.

  • Spring greens or purple sprouting broccoli, simply steamed with lemon.


Why adjika works here

Dry adjika rub gives you the spice-rack complexity of a long marinade in 30 seconds. Its toasty coriander-fenugreek profile loves lamb’s sweetness and bright herbs like mint.

Comments

bottom of page