Roast lamb with coriander yoghurt crust

Name: Roast lamb with coriander yoghurt crust
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves: 6–7
Ingredients: 6 cloves garlic, crushed; 1 leg of lamb (approx 1.8 kg); 3 tablespoons lemon juice; 5 tablespoons olive oil; 2 cardamom pods; 2 teaspoons coriander seeds, crushed; 250 ml natural yoghurt; 1 teaspoon ground cumin; salt and pepper; salt and pepper; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon flour; 8 tablespoons Greek yoghurt; ½ bunch fresh mint, chopped

Preparation info

Serves:
6–7

Difficulty
Easy
Ready in
2 hr 30

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Children and grown ups love this dish and so it makes an ideal meal for a summer family party. It’s also great made with lamb shanks if you don’t like to carve or a rack of lamb if you want to impress.

Ingredients

1 leg of lamb (approx 1.8 kg)
6 cloves garlic, crushed

Main course
Summer
Gluten-free

Method

At least 4 hours before cooking thinly slice 3 of the garlic cloves and, using a sharp knife, make slits into the lamb flesh and slip in the garlic slivers. Cut the cardamom pods in half and remove the seeds. Discard the pod and mix the seeds with the crushed coriander seeds, lemon juice and olive oil and garlic. Season with salt and pepper. Rub this mixture all over the