Spice roasted lamb with grape tzatziki
Luscious lamb with fresh flavours
Serves
5 - 6
Prep Time
10 mins
Cook Time
1 hr 30 mins
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.
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1.25kg boneless Quality Mark lamb leg
1½ tsp cumin seeds
or ground cumin½ tsp ground allspice
2½ Tbsp pomegranate molasses
1½ Tbsp honey
1½ tsp dried mint leaves
250g green grapesi
slicedsmall handful dill sprigs
chopped475g (1½ cups) Greek-style yoghurt
2 garlic cloves
crushed2½ Tbsp extra virgin olive oil
small handful dill sprigs
chopped, to garnish
some roasted large potatoes
to serveseasonal greens
to serve
Method
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 allspice, 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.
Then reduce the heat to 200˚C and cook for another 45 minutes or until cooked through but still pink in the centre.
Remove the lamb to a platter, cover loosely with foil, then stand for 20 minutes to rest.
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.
Scatter 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.
