Boneless leg of lamb with yogurt and Indian spice marinade. Photography: Jonathan Wong. Styling: Nellie Ming Lee

Easter feast: Indian-spiced roast leg of lamb a crowd-pleasing treat

Fragrant and fast-to-cook under a grill or over coals in the open air, this delicious joint is great for a group

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Boneless leg of lamb with yogurt and Indian spice marinade. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.