Spiced roast lamb

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
PREP 20 mins
COOK 1 hrs 40 mins


  • calories 417
  • carbs 3
  • saturated fat 10
  • sugar 2
  • protein 48
  • fat 24
  • fibre 0
  • salt 0.8


2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger, finely grated
3 large garlic cloves, crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed, lightly crushed
handful coriander, finely chopped


  1. Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  2. Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  3. Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).