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Butterfly leg of lamb with flatbreads and herby raita
Fruit and vegetables
1
lemon
, finely grated zest and juice only
½
lemon
, juice only
1 tbsp ground
coriander
¼ large
cucumber
, seeds removed, very finely chopped
1 bunch
mint
, finely chopped
½ bunch
dill
, finely chopped
½ small
lemon
, zest only
2 dill pickled
cucumbers
, finely chopped
Cooking ingredients
1 tbsp
olive oil
1 tbsp runny
honey
1 tbsp ground
cumin
1 tbsp
olive oil
salt and freshly ground
black pepper
2 tsp ground
cumin
Dairy, eggs and chilled
500ml/18fl oz plain
yoghurt
Meat, fish and poultry
2kg/4lb 8oz
lamb
leg, butterflied, fat removed
Other
12 warmed
flatbreads
, to serve
Back to recipe
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