Spice roasted lamb with grape tzatziki

Luscious lamb with fresh flavours

5 - 6

Serves

10 mins

Prep Time

1 hr 30 mins

Cook Time

Recipe author

Lazy Sunday Club

Lamb, especially a roast leg, is a culinary delight whether cooked slow and on the bone or boned, rolled, tied, and roasted at 200°C. This straightforward recipe for a quick-roasted boneless leg ensures your lamb remains succulent. After roasting, cover the lamb and let it rest for 20-25 minutes, allowing the juices to redistribute, ensuring tender, flavourful meat.

This recipe is courtesy of Lazy Sunday Club.

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High Protein

High Iron

Lamb,

National Lamb Day,

Roasts,

Family Favourites,

Dinner

Ingredients

Lamb roast

1.25kg boneless Quality Mark lamb leg

1½ tsp cumin seeds

or ground cumin

½ tsp ground allspice

2½ Tbsp pomegranate molasses

1½ Tbsp honey

1½ tsp dried mint leaves

Grape tzatziki

250g green grapes

sliced

small handful dill sprigs

chopped

475g (1½ cups) Greek-style yoghurt

2 garlic cloves

crushed

2½ Tbsp extra virgin olive oil

small handful dill sprigs

chopped, to garnish

To serve

some roasted large potatoes

to serve

seasonal greens

to serve

Method

For the spice roast lamb

Preheat the oven to 220˚C. Line a baking dish with baking paper.

Using a mortar and pestle, crush the cumin seeds until a coarse powder forms.

Combine with the pomegranate molasses, honey, dried mint and 1 tsp each sea salt and freshly ground black pepper in a small bowl and stir to mix well.

Place the lamb leg in the baking dish, spoon the mixture over, then use the back of a spoon to spread it evenly-ish over.

Roast the lamb for 10 minutes.

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Then reduce the heat to 200˚C and cook for another 45 minutes or until cooked through but still pink in the centre.

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Remove the lamb to a platter, cover loosely with foil, then stand for 20 minutes to rest.

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Meanwhile, for the tzatziki, reserve a few sliced grapes and a bit of the dill to garnish.

Combine the remaining ingredients in a bowl, and stir to mix well. Taste, then season to taste with salt and pepper.

catter over the reserved grapes and dill, then serve with the sliced lamb and a leafy salad, roast potatoes... whatever you like.

Nutrition Information per Serving (368g)

This nutrition analysis is based on 6 serves and doesn't include the potatoes, vegetables or salad to serve.