Roti with sliced lamb leg (or a recipe for using leftover lamb leg roast) from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • buttermilk
  • caraway seeds
  • ground cinnamon
  • cucumbers
  • ground cumin
  • fennel seeds
  • fresh ginger
  • honey
  • leg of lamb
  • lemons
  • onions
  • cumin seeds
  • oranges
  • yogurt
  • hot sauce
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kduncan on June 04, 2020

    Good recipe to eat the rest of the lamb leg. Only problem we had was at 1/8 of a inch was too thick once cooked to roll it up, hence we ended up eating more like a pizza.

  • DKennedy on July 29, 2019

    We made this for Supper Club. The lamb was tasty but the roti, the roti was the real star. Best when served with a seasoned yogurt sauce.

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