Roasted leg of lamb with mint and cucumber yoghurt

Roasted leg of lamb with mint and cucumber yoghurt

  • Preparation Time20 mins
  • Cooking Time120 mins
  • Serves4
  • DifficultyEasy
6 shallots, chopped finely
4 cloves garlic, chopped finely
5g fresh rosemary, chopped
2 tbsps sugar
2 tbsps cracked coriander seeds
1 1/2 tbsps salt
1 tbsp red chilli flakes
1 (3kg) bone-in leg of lamb
480ml vegetable or chicken stock
Tzatziki sauce, recipe follows

For the tzatziki sauce

480ml natural yoghurt
Juice of 2 lemons
1 cucumber, peeled, diced
3 tbsps chopped fresh mint
1 tbsp minced garlic
1 tbsp minced shallots

1) In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt and chilli flakes. Rub the mixture over the surface of the lamb. Place the lamb in a large glass baking dish, cover with clingfilm and refrigerate overnight.

2) Preheat the oven to 190C/Gas 5.

3) Rinse the lamb and pat it dry. Heat a roasting tray or large ovenproof frying pan over medium heat. Brown the lamb on both sides.

4) Set the tray with the lamb in it on a roasting rack and roast, fat side up, until it reaches an internal temperature of 60C, about 1 1/2 hours. Transfer to a platter. Set the tray over medium heat and add the stock, scraping the drippings and stirring to dissolve them in the stock. Simmer until reduced by half.

Serve the lamb with the reduced pan sauce, mint and cucumber yoghurt, and griddled vegetables, such as aubergine, courgette and yellow squash, tossed with red wine vinegar and olive oil.

Mint and cucumber yoghurt:

Stir together all of the ingredients in a medium bowl until thoroughly combined.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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