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Butterflied leg of lamb with radish and watercress tzatziki
Fruit and vegetables
1½ tsp dried
thyme
1
lemon
, juice only
1 green
chilli
, chopped
5g fresh
mint
leaves
5g
parsley
70g
watercress
300g/10½oz
radishes
, julienned, plus 4 thinly sliced, to garnish
Tins, packets and jars
1 tbsp chopped
capers
Cooking ingredients
4 garlic
cloves
, chopped
1 tbsp
cumin
seeds
1½ tsp dried
oregano
4 tbsp
olive oil
1 tbsp
sesame seeds
3 tbsp
olive oil
1 tbsp
red wine vinegar
2 garlic
cloves
, crushed
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
300g/10½oz Greek
yoghurt
Meat, fish and poultry
½
leg of lamb
(approx 1.2kg/2lb 12oz), butterflied
Other
3 bay leaves
sea salt and freshly ground black pepper
4 anchovy fillets
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