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Spice roasted lamb with grape tzatziki

Luscious lamb with fresh flavours

5 - 6

Serves

10 mins

Prep Time

1 hr 30 mins

Cook Time

Lazy Sunday Club

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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Ingredients

Lamb roast

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1.25kg boneless Quality Mark lamb leg

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1½ tsp cumin seeds

or ground cumin

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½ tsp ground allspice

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2½ Tbsp pomegranate molasses

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1½ Tbsp honey

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1½ tsp dried mint leaves

Grape tzatziki

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250g green grapes

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sliced

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small handful dill sprigs

chopped

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475g (1½ cups) Greek-style yoghurt

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2 garlic cloves

crushed

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2½ Tbsp extra virgin olive oil

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small handful dill sprigs

chopped, to garnish

To serve

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some roasted large potatoes

to serve

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seasonal greens

to serve

Method

For the spice roast lamb

1

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

2

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

3

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.

4

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.

5

Roast the lamb for 10 minutes.

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6

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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7

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

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8

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

9

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

10

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