Serves: 6
Ingredients:
1 leg of lamb, about 2 kg
30ml (2 tbsp) olive oil
Sea salt and black pepper
500ml (2 cups) thick yoghurt
Zest and juice of 1 lemon
4 garlic cloves, minced
30ml (2 tbsp) ground coriander
15ml (1 tbsp) ground cumin
5ml (1 tsp) ground cinnamon
65ml (¼ cup) water
Method:
1) Preheat the oven to 200ºC.
2) Score the lamb with a knife, rub all over with the oil and season with salt and pepper. Combine the yoghurt, lemon zest and juice, garlic and spices in a bowl and rub this mixture liberally over the lamb.
3) Place in an ovenproof dish with the water and roast for 1¼ hours (for medium) or longer if you prefer it less pink. Serve with some syrupy preserved quinces, if desired.
