Spiced leg of lamb with roasted chilli yoghurt and salad
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 4–6
- Dietary
- Egg-freeGluten-free
Bursting with Middle Eastern flavours, tender lamb is served with a smoked chilli yoghurt and herby fattoush-style salad.
Ingredients
For the marinade
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 oranges, zest and juice
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tsp ground black pepper
- pinch salt
- 1 leg of lamb on the bone
For the chilli yoghurt
- 400g/14oz roasted red peppers
- 8 red finger chillies
- 2 tsp sweet smoked paprika
- 250ml/9fl oz Greek-style yoghurt
- salt and black pepper
For the salad
- 2 tbsp sumac
- 2 beef tomatoes, chopped
- 100g/3½oz radishes, chopped
- 2 garlic cloves, crushed
- 10g/⅓oz fresh flatleaf parsley
- 10g/⅓oz fresh coriander
- 10g/⅓oz fresh mint
- 6 spring onions, chopped
- 200g/7oz pine nuts, toasted
- 2 tbsp olive oil
- 1 lemon, juice only
- 25ml/¾ fl oz muscatel vinegar
- salt and freshly ground black pepper
Method
To make the marinade, mix all the ingredients together in a bowl.
To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour.
When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray.
Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm.
Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened.
Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper.
To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper.
To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish.
