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

Name: Melissa’s butterfly leg of lamb with yogurt & herb sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1½ tbsp cumin seeds; 2 tsp coriander seeds; 1 onion, chopped; 1 Finely grated zest and juice of lime; 200 g natural yogurt; 25 g mint, leaves only; 28 g coriander, leaves only; 6 garlic cloves, chopped; 1 chilli, deseeded, if you like, and chopped; 2½ cm piece root ginger, peeled and chopped; ½ tsp ground black pepper; ½ tsp salt; 2¼ kg leg of lamb (pre-boned weight), boned and butterflied

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

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Gluten free

Serves8
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins
Plusmarinating and resting

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Ingredients

1½ 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
2½ cm piece root ginger, peeled and chopped
½ tsp ground black pepper
½ tsp salt
2¼kg 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

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.
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.
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.
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.