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Spiced leg of lamb

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

Serves 6

Prep 15 mins, total time 1 hr 5 mins, plus overnight marinating and resting. 


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.

Tags: foodbbqlamb
Posted on 19th May 2015 by Hush