Spicy Leg of Lamb

Course Main Course


  • 2 kg Leg Of Lamb
  • 150 g Plain Yoghurt
  • 1 thumb-sized Piece of Ginger Finely grated
  • 3 large Garlic Cloves Crushed
  • 1 tbsp Tomato Purée
  • ½ Lime Juiced
  • 1 tsp Ground Cumin 
  • 1 tsp Tumeric
  • 1 tsp Crushed Chilli Flakes
  • 1 tsp Fennel Seed Lightly crushed
  • 1 handful Coriander Finely chopped


  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp 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 200C. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C 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.