Spiced Leg of Welsh Lamb with Tahini Yoghurt Sauce

By Chris Barber

Cooking time: 35 mins

Prep time: 35 mins

Serves 5+

Ingredients

• 1.5-2kg boneless leg of Welsh Lamb

For the marinade:

• 4 tbsp plain yogurt

• 2 cloves garlic grated

• 2 tsp smoked paprika

• 2 tsp ground coriander

• 2 tsp cumin

• 1 tsp salt

• Juice 1/2 lemon

• 1 tbsp olive oil

For the Tahini yogurt sauce:

• 5 tbsp Greek yoghurt

• 2 tbsp tahini

• Zest and juice 1/2 lemon

• Pinch salt

• For the garnish: 

• pomegranate

• Handful mint leaves

Method

1. Mix the marinade ingredients together in a small bowl

2. Place the lamb in a dish or roasting tin (that will fit in the fridge). Pour over the marinade. Coat evenly.  Cover and refrigerate overnight

3. To cook, remove the lamb from the fridge 1-2 hours before cooking

4. Preheat the over 200'c

5. Transfer the lamb to an oven proof dish or roasting tray

6. Cook at 200'c for 15 minutes then reduce the heat to 180'c. Cook for another 10 minutes for medium or 15-20 for well done

7. For a more charred colour, flash under a hot grill for 5 minutes

8. Allow the the lamb to rest for 20 minutes before carving into thin slices

9. For the sauce, mix the yoghurt sauce ingredients together in a small bowl. Set aside until serving

10. Plate the sliced lamb on a serving dish

11. Scatter with pomegranate seeds and mint leaves

12. Drizzle over some of the sauce and any resting juices

13. Serve

www.eatwelshlambandwelshbeef.com