Thu, 28 March 2024
INGREDIENTS
· 1 leg of lamb-butterflied
· 9floz/250ml Irish Yogurt Clonakilty Whole Milk natural yogurt
· 1 bunch coriander-chopped
· 1 dessertspoon of chopped fresh mint
· 4 cloves of garlic-crushed
· 1 teaspoon of ground coriander
· 1 teaspoon of ground cumin
· 3 dessertspoons of olive oil
· Seasoning
METHOD
1. Open out the butterflied leg of lamb.
2. Mix all the ingredients for the marinade together and spread over the leg of lamb.
3. Leave to marinade for at least two hours but more if time allows.
4. Preheat the chargrill pan until it is quite hot.
5. Seal the lamb on both sides for 4-5 minutes.
6. Season lightly with a little salt and pepper and drizzle with a little oil and roast in the oven for 1-1½ hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over halfway through.
7. After the first 45 minutes reduce the oven temperature to 170C/325F/Gas Mark 3 for the remainder of the cooking
8. Serve with some delicious greens and some rustic roasted potatoes.
