Spiced yoghurt roast lamb

Ingredients

1 Butterflied lamb leg, de-boned, pimmed of fat

Marinade

170g Fat free Greek yoghurt

2-3 tablespoons Rogan josh curry paste

2 cloves Crushed garlic

2 tbsps Lemon juice

Vegetables

1 tsp Cumin seeds

1 tbsp Olive oil

1 Head cauliflower, florets

200g Sweet potato, diced

200g Green beans, pimmed

Lemon wedges, to serve

Method

Spread lamb leg out on a baking paper lined baking liay. Mix yoghurt with curry paste, garlic, lemon juice and pepper. Spread very generously over both sides of lamb and leave to marinate for 10 minutes or overnight in the fridge. Cover with cling wrap if marinating overnight
Preheat oven to 200C and roast lamb for 25-30 minutes for rare, 30-35 minutes for medium rare, and 35-40 minutes for medium. Rest for 10 minutes, covered loosely in foil and slice
Place cauliflower and sweet potato in a large bowl with cumin seeds, pepper and a little oil and toss to combine. Spread on a baking liay and roast in the oven on a rack underneath the lamb for 25-30 minutes or until golden brown with some crisp edges
Serve lamb with roast vegetables and steamed green beans

Tips

Try different spices or a curry powder instead of the cumin seeds to flavour the vegetables A de-boned lamb leg, trimmed of fat is about 1.2kg Ask your butcher to give you the lamb bones and use to make a lamb soup

Spiced yoghurt roast lamb

Ingredients

Method

Tips

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