Melissa’s butterfly leg of lamb with yogurt & herb sauce
Waitrose and Partners

Melissa’s butterfly leg of lamb with yogurt & herb sauce

Marinated, flavourful roast lamb served with a tangy yogurt dressing.

0 out of 5 stars(0) Rate this recipe
Gluten free
  • Serves8
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins
  • Plusmarinating and resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • tbsp cumin seeds
  • 2 tsp coriander seeds
  • 1 onion, chopped
  • 1 Finely grated zest and juice of lime
  • 200g natural yogurt
  • 25g mint, leaves only
  • 28g coriander, leaves only
  • 6 garlic cloves, chopped
  • 1 chilli, deseeded, if you like, and chopped
  • cm piece root ginger, peeled and chopped
  • ½ tsp ground black pepper
  • ½ tsp salt
  • kg leg of lamb (pre-boned weight), boned and butterflied

For the sauce

  • 250g Greek yogurt
  • 25g mint, leaves only
  • 28g coriander, leaves only
  • 75ml olive oil
  • 2 garlic cloves, chopped
  • 1 salad onion, trimmed and chopped
  • 1 Finely grated zest of lime
  • 2 tbsp lime juice
  • 2 tbsp mayonnaise

To serve

  • coriander
  • mint
  • Flaked sea salt

Method

  1. Toast the cumin and coriander seeds over a medium heat in a dry pan for about 2 minutes. Let them cool, then put them in a food processor with all the other ingredients except the lamb and blitz until smooth. Put the lamb in a dish with the marinade and leave in the fridge for about 6 hours.

  2. Preheat the oven to 220°C, gas mark 7. Lift the lamb out of the marinade, shaking off any excess liquid (discard the marinade after use). Spread it out in a roasting tin, fatty side up, then roast for 15 minutes.

  3. Reduce the oven to 190°C, gas mark 5 and cook the meat for another 15 minutes, ensuring all surfaces are thoroughly cooked and nicely browned. The lamb will be pink inside, or medium rare. If you want it more well done, then increase the cooking time by 5-10 minutes. Cover with foil and leave to rest for 15-20 minutes.

  4. To make the sauce, just put everything in the food processor and blend. Taste for seasoning. Slice the meat and arrange it on a warm platter, spooning over any juices that have come out of it, and scatter mint, coriander and some salt on top. Serve immediately, with lime wedges on the side, and the sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,265kJ/ 544kcals

Fat

38g

Saturated Fat

12g

Carbohydrates

4.3g

Sugars

3.2g

Fibre

1g

Protein

46g

Salt

0.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Duchy Organic British Lamb Half Leg in trolley 0

0 in trolley.

Duchy Organic British Lamb Half LegTypical weight 0.94kg

Typical weight 0.94kg
British

Item price

£17.30 each est.

Price per unit

£18.50/kg

0 added

0 in trolley

Quantity of Duchy Organic British Lamb Half Leg in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of La Española Extra Virgin Olive Oil in trolley 0

0 in trolley.

La Española Extra Virgin Olive Oil1litre

1litre

Item price

£6.70

Price per unit

67p/100ml

0 added

0 in trolley

Quantity of La Española Extra Virgin Olive Oil in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Essential Salad Onions Bunched in trolley 0

0 in trolley.

Essential Salad Onions Bunchedeach

each

Item price

55p

Price per unit

55p each

0 added

0 in trolley

Quantity of Essential Salad Onions Bunched in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet