Spiced Roast Leg of Welsh Lamb
Method
- 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.
- 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.).
- To make the tzatziki, mix together all the ingredients in a small bowl and leave in the fridge until needed.
- 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 |
Ingredients
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