Lemon and cumin roast lamb recipe

  • Serves 6
  • 10 mins to prepare and 2 hrs 00 mins to cook
  • 835 calories / serving
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roast lamb with minty yoghurt HERO

Put the lamb in a large roasting tin. Using a sharp knife, make about 12-15 incisions all over the flesh. 

To make a marinade, combine the garlic, chopped rosemary, lemon juice, olive oil and vinegar in a bowl. Season the leg, then rub the marinade over the skin, pushing it deep into the cuts. Leave to marinate for 1 hour, or chill overnight (allow to come up to room temperature before roasting).

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Roast the lamb for 20 minutes, then remove from the oven and stuff the rosemary sprigs and lemon rind into the incisions. 

Reduce the temperature to Gas Mark 4, 180°C, fan 160°C. Scatter over the cumin seeds and return the lamb to the oven for 1 hour 40 minutes for medium meat or 1 hour 50 minutes for well done. 

Meanwhile, combine the minty yogurt ingredients in a bowl with some seasoning and a squeeze of lemon juice to taste, and chill until needed.

Remove the lamb from the oven, cover and rest for 30 minutes. Serve on a bed of watercess, with griddled lemon wedges and the minty yogurt. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 2·3kg (5lb) leg of lamb, fat trimmed
  • 4 garlic cloves, finely sliced
  • ½ x 30g pack rosemary, plus 1 tbsp, finely chopped
  • 1 lemon, peeled and juiced, rind reserved and cut into 2·5cm (1in) pieces, plus extra wedges, to garnish
  • 2 tbsp olive oil
  • 30ml (2tbsp) red wine vinegar
  • 2 tsp cumin seeds
  • For the minty yogurt

  • ½ x 30g pack mint, leaves finely chopped
  • 1 tbsp caster sugar
  • 1 x 500ml pot Greek yogurt
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  • Energy 3475kj 835kcal 42%
  • Fat 56g 80%
  • Saturates 25g 125%
  • Sugars 5g 6%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 5.7g Protein 77.4g Fibre 0.1g


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