Melissa’s butterfly leg of lamb with yogurt & herb sauce

Name: Melissa’s butterfly leg of lamb with yogurt & herb sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1.5 tbsp cumin seeds; 2 tsp coriander seeds; 1 onion; 1 lime; 200 grams natural yogurt; 25 grams mint; 28 grams coriander; 6 garlic cloves; 1 chilli; 2.5 cm root ginger; 0.5 tsp ground black pepper; 0.5 tsp salt; 2.25 kilos leg of lamb; 250 grams greek yogurt; 25 grams mint; 28 grams coriander; 75 mls olive oil; 2 garlic cloves; 1 salad onion; 1 lime; 2 tbsp lime; 2 tbsp mayonnaise; 1 coriander; 1 mint; 1 flaked sea salt

Prep: 20 minsCook: 35 mins

Prep

20 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-FreeNut-FreeEgg-Free

(0)

This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. A butterfly leg of lamb is beautifully simple to cook, taking just 35 minutes from pan to plate, which means you can have an elegant dinner ready faster than you'd think. The magic happens with the aromatic spice rub and the bright, creamy yogurt sauce infused with fresh herbs and ginger. Yogurt is wonderful for your digestion thanks to its probiotics, and paired with warming spices like cumin and coriander, it creates something truly special. Best of all, this cut of lamb is economical and impressive, making it perfect for weeknight dinners or entertaining friends without the fuss.

Ella x

Ingredients

Servings:

1½ tbspcumin seeds
2 tspcoriander seeds
1onion(chopped)
1lime
200 gramsnatural yogurt
25 gramsmint(leaves only)
28 gramscoriander(leaves only)
6garlic cloves(chopped)
1chilli(deseeded, if you like, and chopped)
2½ cmroot ginger(peeled and chopped)
½ tspground black pepper
½ tspsalt
2¼ kilosleg of lamb((pre-boned weight), boned and butterflied)
250 gramsgreek yogurt
25 gramsmint(leaves only)
28 gramscoriander(leaves only)
75 mlsolive oil
2garlic cloves(chopped)
1salad onion(trimmed and chopped)
1lime
2 tbsplime(juice)
2 tbspmayonnaise
1coriander
1mint
1flaked sea salt

Detail level

Instructions

1
Toast the cumin and coriander seeds over a medium heat in a dry pan for about 2 minutes. Let them cool, then put them in a food processor with all the other ingredients except the lamb and blitz until smooth. Put the lamb in a dish with the marinade and leave in the fridge for about 6 hours.
2
Preheat the oven to 220°C, gas mark 7. Lift the lamb out of the marinade, shaking off any excess liquid (discard the marinade after use). Spread it out in a roasting tin, fatty side up, then roast for 15 minutes.
3
Reduce the oven to 190°C, gas mark 5 and cook the meat for another 15 minutes, ensuring all surfaces are thoroughly cooked and nicely browned. The lamb will be pink inside, or medium rare. If you want it more well done, then increase the cooking time by 5-10 minutes. Cover with foil and leave to rest for 15-20 minutes.
4
To make the sauce, just put everything in the food processor and blend. Taste for seasoning. Slice the meat and arrange it on a warm platter, spooning over any juices that have come out of it, and scatter mint, coriander and some salt on top. Serve immediately, with lime wedges on the side, and the sauce.

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