A bank holiday-worthy recipe, tried and tested by various members of the hush team... Their advice? Delicious with a fresh watercress salad and roasted baby potatoes; and if you can't prepare the marinade the day before, a few hours before is fine too.
Spiced Leg of Lamb
Prep 15 mins, total time 1 hr 5 mins, plus overnight marinating and resting.
I N G R E D I E N T S
2kg leg of lamb, butterflied
170g tub authentic Greek yogurt, to serve
For the marinade:
50g butter, melted
2 tbsp olive oil
2 tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp smoked garlic powder or garlic salt
1 tbsp chopped fresh thyme
Juice and zest of 1 lemon
2 tbsp sumac
A pinch of chilli flakes
14g of flat-leaf parsley, leaves only, chopped
28g of mint, leaves only, chopped
M E T H O D
Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper.
Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat.
Cover; chill overnight. Remove from the fridge 1 hour before cooking.
To Oven: Cook at 150 degrees for 3 hours.
To BBQ: Once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden.
Turn and cook for a further 5 minutes. Move the coals to reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt, a fresh cucumber and lime salad, and delicious roasted new potatoes.