Equipment
Ingredients
Lamb and Marinade
- 1500 g boneless leg of lamb, butterflied
- 60 ml olive oil
- 5 garlic, minced
- 10 g ground cumin
- 10 g ground coriander
- 5 g smoked paprika
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 30 ml lemon juice, freshly squeezed
Chili Yogurt
- 250 g plain greek yogurt, full fat preferred
- 15 g harissa paste
- 15 ml lemon juice
- 2 g kosher salt
Fresh Herb Salad
- 250 g cucumber, diced
- 200 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 30 g fresh parsley, roughly chopped
- 15 g fresh mint, roughly chopped
- 30 ml olive oil
- 15 ml lemon juice
Nutrition (per serving)
Method
In a small mixing bowl, combine the olive oil, minced garlic, cumin, coriander, smoked paprika, kosher salt, black pepper, and lemon juice to form a thick marinade paste.
Place the butterflied leg of lamb on a rimmed baking sheet or in a large dish. Rub the marinade paste evenly all over the meat, pressing it into any natural crevices. Cover tightly and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor. Wash your hands and all surfaces thoroughly after handling the raw meat to prevent cross-contamination.
Remove the lamb from the refrigerator 45 minutes before roasting to take the chill off. Preheat your oven to 200°C or 400°F.
Transfer the lamb to a clean roasting pan. Roast in the preheated oven for 40 to 45 minutes, or until a meat thermometer inserted into the thickest part registers 57°C or 135°F for medium-rare.
While the lamb is roasting, prepare the chili yogurt. In a small bowl, whisk together the greek yogurt, harissa paste, lemon juice, and salt until smooth. Keep chilled until ready to serve.
To make the herb salad, combine the diced cucumber, halved cherry tomatoes, sliced red onion, chopped parsley, and mint in a serving bowl. Drizzle with the olive oil and lemon juice, tossing gently to coat.
Remove the lamb from the oven and transfer it to a clean cutting board. Loosely tent with foil and let it rest for 15 minutes to allow the juices to redistribute.
Slice the rested lamb thinly against the grain. Serve warm alongside the fresh herb salad and a generous dollop of the chili yogurt.
Chef's Notes
- Butterflying the leg of lamb allows it to cook much faster and more evenly than a bone-in roast, while maximizing the surface area for the spiced marinade.
- Always let your lamb come to room temperature for about 45 minutes before roasting. Cold meat hitting a hot oven seizes up and cooks unevenly.
- The resting phase is non-negotiable. Cutting into the meat too early will cause all the flavorful juices to run out onto your cutting board.
- For the absolute best flavor, toast your whole cumin and coriander seeds in a dry pan until fragrant, then grind them fresh before making the marinade.
Storage
Refrigerator: 3 days — Store lamb, yogurt, and salad in separate airtight containers.
Freezer: 2 months — Only the cooked lamb can be frozen. Do not freeze the salad or yogurt.
Reheating: Reheat lamb slices gently in a low oven or microwave at 50 percent power just until warm to avoid overcooking.
