Name: Corinne’s Lamb with Spring Onion, Ginger & Coriander Relish
Yield: Serves 4
Ingredients: 1 teaspoon sweet paprika; juice of 1½ limes; 1 teaspoon ground cumin; 1 teaspoon salt; 4 tablespoons olive oil; 1 teaspoon ground allspice (pimento); 2 teaspoons finely chopped ginger; dash of chopped red chillies in oil; 3 garlic cloves, very finely crushed; 3 spring onions (scallions), chopped; 1 leg of lamb on the bone (about 1.3 kg/3 lb), trimmed of fat; ½ teaspoon ground black pepper; 375 g (1½ cups) plain yoghurt (not too thick, not too thin); 1 teaspoon ground coriander; a large handful of coriander (cilantro) leaves, roughly chopped; 1 teaspoon ground cardamom

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

You can buy these spices whole and grind them fresh yourself each time, or use them ready-ground. The lamb is best marinated for as long as you can manage, even overnight, and then cooked in a hot oven (or you could use a really hot grill/broiler). This is good served with saffron rice or a plain butter pilaf.

Ingredients

375 g (1½ cups) plain yoghurt (not too thick, not too thin)
3 garlic cloves, very finely crushed

Method

Put the yoghurt in a bowl and stir in the garlic, allspice, cardamom, paprika, coriander, cumin, salt and pepper.

Put the lamb in a container where it will fit compactly and pour the marinade over the top, turning the lamb and patting the marinade all over it with your hands. Cover and leave to marinate overnight or even longer in the fridge.

Bring the lamb to room temperature f