Roast Spiced Leg of Lamb with Coriander Yogurt

- Recipe by Bord Bia -


(Serves 8-10)

One leg of lamb, approximately 2½kgs

Salt and freshly ground black pepper

Spice Mix

A bunch of fresh mint, chopped

Four cloves garlic, peeled and chopped

1tsp ground cumin

1tsp ground coriander

1tsp ras-el-hanout paste

1tsp black pepper

2tbsp tomato purée

Zest and juice of two lemons

2tbsp rapeseed oil

Coriander Yogurt

150ml natural/Greek style yogurt

1tbsp tahini

A garlic clove, peeled and crushed

1tbsp lemon or lime juice

2tbsp fresh coriander leaves, chopped

To serve: Sautéed spinach and spicy roast potatoes


Mix together all the ingredients for the spice mix. Set aside one tablespoon of the mix to add to the gravy, then rub the rest all over the lamb. If possible do this the day before and leave the lamb in the fridge overnight.

Heat the oven to Gas Mark 6, 200°C (400°F).

Take the lamb out of the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin, season with a little salt and place in the oven, uncovered. Cook for 15 minutes then reduce the heat to Gas Mark 4, 180°C (350°F) and cook the lamb for a further hour. The lamb will be cooked medium at this stage.

To make the Spicy Roast Potatoes: Toss some parboiled chopped potatoes in a little oil. Then roast them alongside the lamb for the last 20 minutes. While the potatoes are cooking, sauté some finely chopped onion and garlic in a little oil over a medium heat. Stir through a pinch of cayenne pepper and a ¼ teaspoon ground coriander. Just before serving the potatoes, stir through the onion mixture along with a handful of chopped coriander leaves and the juice of half a lime.

To make the Coriander Yogurt: While the lamb is cooking combine all the ingredients for the coriander yoghurt. Taste and season with a little salt and black pepper.

When the lamb is cooked remove it from the oven, place on a carving board, cover loosely with foil and allow to rest for up to 30 minutes.

Boil up the juices in the roasting tin along with a little water or wine, the reserved spice mix and a squeeze of lemon juice. Taste and season.

To Serve: Slice the lamb and serve with the strained pan juices, the Coriander Yogurt, sautéed spinach and the spicy potatoes.