Spiced Butterflied Leg of Lamb with Herby Yoghurt (serves 4)

Treat yourself to a Simple Lamb Box from Harvest Bundle farmer Lavinton Lamb this weekend and make something a bit different for Easter – spiced butterflied leg of lamb with herby yoghurt.

The recipe includes the method of cooking the lamb in the oven, but this would work very well on the barbeque if the sun comes out for us – just cook the lamb for 20 minutes on each side until quite dark on the outside with lovely pink meat inside.

Ingredients

For the lamb:
• ½ leg of lamb, butterflied
• 1 x small onion
• 1-inch piece of ginger
• 3 x garlic cloves
• 1 x lemon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric
• ½ tsp chilli flakes
• ¼ tsp cinnamon
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

For the herby yoghurt:
• 200ml natural yoghurt
• 1 bunch mint
• 1 bunch coriander
• 1 bunch parsley
• 1 x lemon
• Sea salt and freshly ground black pepper

Method:

1. Make the marinade. Blend the onion, garlic and ginger with the juice of 1 lemon in food processor or blender. Put this paste into a bowl and add the spices, 3 tbsps. extra virgin olive oil and 1 tsp sea salt

2. Rub the marinade all over the lamb, cover and leave in the fridge for at least 6 hours (ideally overnight)

3. Make the herby yoghurt. Pick the parsley and mint leaves and finely chop. Finely chop the stalks and leaves of the coriander. Put these into a small bowl with the yoghurt, the juice of a lemon and a pinch of salt and pepper

4. Remove the lamb from the fridge at least 30 minutes before cooking. Pre-heat your oven to 180˚C

5. Heat a griddle pan over a medium heat until hot, then add the lamb and cook until dark brown. Turn over and cook the other side. Place in a baking tray and roast in the oven for 30 minutes, then cover and leave to rest for 15 minutes

6. Slice thinly and serve in flatbreads topped with the herby yoghurt, pickled red onions and crunchy lettuce

Lavinton Lamb

 

About the Chef:

Em Winser, a graduate of Ballymaloe Cookery School, has worked as a chef since 2017 in top London restaurants, leading corporates and travelled the UK extensively to cook privately.

Em writes exclusively for Harvest Bundle to bring her seasonal recipes from her favourite Harvest Bundle farmers so you can enjoy the best farm fresh produce all year round. See what she’s cooking:

Em Winser
@emwinserfood




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