Corinne’s Lamb with Spring Onion, Ginger & Coriander Relish

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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