Ingredients
- 1.5-2kg boneless leg of Welsh Lamb
For the marinade:
- 4 tbsp plain yogurt
- 2 cloves garlic grated
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp salt
- Juice 1/2 lemon
- 1 tbsp olive oil
For the Tahini yogurt sauce:
- 5 tbsp Greek yoghurt
- 2 tbsp tahini
- Zest and juice 1/2 lemon
- Pinch salt
For the garnish:
- 1 pomegranate
- Handful mint leaves
35
Cooking Time
35
Prep Time
5+
Serves
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Mix the marinade ingredients together in a small bowl
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Place the lamb in a dish or roasting tin (that will fit in the fridge). Pour over the marinade. Coat evenly. Cover and refrigerate overnight
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To cook, remove the lamb from the fridge 1-2 hours before cooking
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Preheat the over 200'c
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Transfer the lamb to an oven proof dish or roasting tray
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Cook at 200'c for 15 minutes then reduce the heat to 180'c. Cook for another 10 minutes for medium or 15-20 for well done
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For a more charred colour, flash under a hot grill for 5 minutes
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Allow the the lamb to rest for 20 minutes before carving into thin slices
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For the sauce, mix the yoghurt sauce ingredients together in a small bowl. Set aside until serving
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Plate the sliced lamb on a serving dish
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Scatter with pomegranate seeds and mint leaves
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Drizzle over some of the sauce and any resting juices
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Serve
