- 1 to 1.½ kg (2lb to3lb) lamb leg, butterflied and bones removed.
- 6 tbsp plain yoghurt.
- 4 garlic cloves, minced.
- 2 tbsp juice lemon.
- 2 tbsp olive oil.
- 2 tsp paprika.
- 2 tsp ground cumin.
- 2 tsp ground coriander.
- 2 tsp salt.
- 1 tsp ground black pepper.
- 1 tsp cinnamon.
Directions:
1- Remove the lamb from the refrigerator 20 minutes before marinating.
2- Preheat the oven to 220C. Line a baking tray with baking paper.
3- Combine the remaining lamb ingredients in a bowl to make a marinade.
4- Rub the marinade all over the lamb.
6- Drizzle a little olive oil into a large frying pan set over a medium heat.
7- When the oil is hot, place the marinated lamb in the pan with the skin-side facing down. Sear the lamb on all sides until nice and brown.
8- Transfer the lamb to the prepared baking tray and roast for 25 to 35 minutes until pink and juicy.
9- Remove from the oven and leave to rest for 10 to 15 minutes covered with kitchen foil. Thinly slice the lamb and serve on a large platter with different salads.