- 2kg leg of lamb
For the marinade
- 150g natural whole-milk yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 1 thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 large garlic clove, crushed
- 1 tbsp tomato purée
- juice ½ lime
The same shape, but smaller than…
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp crushed chilli flakes
- 1 tsp fennel seed, lightly crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- handful coriander, finely chopped
Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).