Spiced Roast Leg of Welsh Lamb


  1. Blitz the marinade ingredients in a food processor until you achieve a fine paste. Season with salt and pepper. Rub the paste all over the lamb, making sure to really work it into the flesh, then place the lamb in a roasting tray and leave to marinate in the fridge overnight.
  2. When you’re ready to cook the lamb, preheat the oven to 200˚C. Season the lamb with a little more salt and pepper, then roast in the oven for 1 hour, until golden brown all over. (This will result in lamb that is a little pink in the middle; if you like it more well done, then cook for a further 30 minutes.).
  3. To make the tzatziki, mix together all the ingredients in a small bowl and leave in the fridge until needed.
  4. When the lamb is cooked, remove it from the oven and leave it to rest, covered in foil, for 15 minutes before carving. Serve with a generous dollop of tzatziki.

Recipe Information

Serves 6
Calories kcals
Cooking Time


For the marinade:

  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 1 small bunch of fresh flat leaf parsley, leaves picked
  • 1 bunch of fresh coriander leaves, leaves picked
  • 1tbsp chilli powder
  • 2tbsp cumin powder
  • 2tbsp turmeric
  • 2tbsp sweet paprika
  • 30g sea salt
  • 100ml olive oil
  • juice and zest of 1 lemon
  • salt and pepper

For the tzatziki:

  • 1 cucumber, peeled, halved lengthways, deseeded and diced
  • 2 garlic cloves, peeled and crushed
  • 200g thick Greek yoghurt
  • 75ml extra virgin olive oil
  • 20 fresh mint leaves, roughly chopped
  • sea salt

Nutrition Information