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


Preparation info

  • Difficulty


  • Serves


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.


  • 375 g ( cups) plain yoghurt (not too thick, not too thin)
  • 3 garlic cloves, very finely crushed
  • 1 teaspoon ground allspice (pimento)
  • 1 teaspoon ground cardamom
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 leg of lamb on the bone (about 1.3 kg/3 lb), trimmed of fat
  • 4 tablespoons olive oil
  • 3 spring onions (scallions), chopped
  • 2 teaspoons finely chopped ginger
  • a large handful of coriander (cilantro) leaves, roughly chopped
  • juice of limes
  • dash of chopped red chillies in oil


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 for about 30 minutes before you want to cook it. Preheat the oven to 200°C (400°F/Gas 6). Line a oven tray with aluminium foil (to make cleaning up easier) and fit it with a rack. Shake the lamb out of the marinade and put it on the rack so the bottom doesn’t touch the tray. Cook for about an hour, turning once, until the lamb is deep golden and a firm crust has formed. If, when you turn the lamb over, some of the marinade has come away, then brush on some more. The lamb should be cooked through inside.

Meanwhile, heat half the olive oil in a small saucepan. Gently sauté the spring onions until they are very lightly golden, then add about 3 tablespoons of water and cook for another few minutes until the water has reduced and the onions are soft and dry. Remove from the heat, stir in the ginger and leave to cool. Transfer to a serving bowl and stir in the coriander, lime juice, remaining olive oil and a dash of chillies in oil, then season with salt.

Leave the lamb to stand for at least 10 minutes before carving. Serve with a spoonful of the spring onion, ginger and coriander relish alongside.