RECIPE: Roast leg of lamb with spiced yoghurt

Spice up some yoghurt, slather it on a juicy leg of lamb, pop it in the oven – and you’re done! Talk about a fuss-free roast

14 April 2015 - 16:05
By Mari-Louis Guy and Callie Maritz
Roast leg of lamb with spiced yoghurt
Image: Matt van Lill Roast leg of lamb with spiced yoghurt

Serves: 6


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


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.