TM's Spiced Roast Leg of Lamb

TM's Spiced Roast Leg of Lamb

Luke Thomas is bringing some of his fresh flavour into the This Morning kitchen, whipping up a summery spiced leg of lamb with Tzaziki and a light chicory salad.

Luke says: "This is a brilliant way to get loads of flavour into your lamb. You need to start this recipe the day before so it can marinate overnight.

"Ask your butcher to prepare the lamb for you so you don't have to bother with it yourself. Serve with salad or couscous."

Ingredients:

  • 800g-1kg leg of lamb, bones, rolled and tied
  • 1 lemon halved
  • 1 head of garlic, split in half

For the marinade:

  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 1 small bunch of fresh flat-leaf parsley leaves
  • 1 bunch of fresh coriander leaves
  • 1 tablespoon chilli powder
  • 2 tablespoons ground cumin
  • 2 tablespoons ground turmeric
  • 2 tablespoons sweet paprika
  • 30g sea salt
  • 100ml olive oil
  • juice and zest of 1 lemon
  • 1 lemon halved
  • 1 head of garlic, split in half
  • salt and pepper

For the tzatziki:

  • 1 cucumber, peeled, halved lengthways, deseeded and diced
  • 2 garlic cloves, peeled and crushed
  • 200g thick Greek yoghurt
  • 75ml extra virgin olive oil
  • 20 fresh mint leaves, roughly chopped
  • sea salt

Method:

  1. Blitz all the marinade ingredients in a food processor until you achieve a fine paste. Season with salt and pepper. Rub the paste all over the lamb, making sure to really work it into the flesh, then place the lamb in a roasting tin and leave to marinate in the fridge overnight.
  2. When you're ready to cook the lamb, preheat the oven to 200ºC.
  3. Season the lamb with a little more salt and pepper, then roast in the oven for 1 hour, until golden brown all over (this will result in lamb that is a little pink in the middle; if you like it more well done, cook for a further 30 minutes).
  4. Place the lemon halves and the split head of garlic in the roasting tray with the lamb, for additional flavour.
  5. For the tzatziki, mix together all the ingredients in a bowl and refrigerate until needed.
  6. When the lamb is cooked, remove it from the oven and leave it to rest, covered in foil, for 15 minutes before carving, and squeeze over the roasted lemon juices. Serve with a generous dollop of tzatziki.

© UTV

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