1 leg of lamb, approx. 2½kgs
Salt and freshly ground black pepper
1 bunch fresh mint, chopped
4 cloves garlic, peeled and chopped
1 teasp. ground cumin
1 teasp. ground coriander
1 teasp. ras-el-hanout paste
1 teasp. black pepper
1 teasp. salt
2 tablesp. tomato purée
Zest and juice of 2 lemons
2 tablesp. rapeseed oil
150ml natural/Greek style yogurt
1 tablesp. tahini
1 garlic clove, peeled and crushed
1 tablesp. lemon juice
2 tablesp. fresh coriander leaves, chopped
Mix together all the ingredients for the spice mix. Set aside 1 tablespoon of the mix to add to the gravy, then rub the remainder all over the lamb. If possible do this the day before and leave the lamb in the fridge overnight.
Heat the oven to Gas Mark 5, 190°C (375°F).
Take the lamb out of the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin and place in the oven, uncovered, for 1¼ hours. The lamb will be cooked medium at this stage. Remove from the oven, cover loosely in foil and allow to rest for up to 30 minutes. Reserve the juices in the pan.
To make the Coriander Yoghurt:
While the lamb is cooking combine all the ingredients for the coriander yoghurt. Taste and season with a little salt and black pepper.
Boil up the juices in the roasting tin along with a little water or wine, the reserved spice mix and a squeeze of lemon juice. Taste and season, then strain and serve with the lamb.
Slice the lamb and serve with the strained pan juices, the Coriander Yoghurt, sautéed spinach and some spicy potatoes. To cook the potatoes – toss some parboiled chopped potatoes in a little oil and a mixture of finely chopped onion which has been sautéed along with chopped garlic, a pinch of cayenne pepper and a ¼ teaspoon ground coriander. Then roast in the oven with the lamb for 20 minutes. Just before serving stir through a handful of chopped coriander leaves and the juice of ½ a lime.
Sautéed spinach andpotatoes roasted with ground coriander