Spiced roast lamb

4 servings 6 servings 600 kcal or less al fresco barbecue bbq eating outdoors entertaining indoor barbecue lamb leg leg of lamb mains outdoors over an hour rain or shine sharing summer

N/A

Source

Ingredients

2kg leg of lamb

150g natural whole-milk yogurt

1 thumb-sized piece ginger , finely grated

3 large garlic cloves , crushed

1 tbsp tomato purée

juice ½ lime

1 tsp ground cumin

1 tsp turmeric

1 tsp crushed chilli flakes

1 tsp fennel seed , lightly crushed

handful coriander , finely chopped

Method

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).