Leg of Lamb, Whole, Bone-In
For the marinade
150g natural 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 seeds, 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.

Make the chimichurri

Herb Stem Chimichurri Recipe
30g leftover herb stalks
1⁄2 pack of coriander
1⁄2 pack of parsley
8 mint leaves
1 small red onion
2 small red chilli’s
2 tbsp white wine vinegar
5 tbsp olive oil
Maldon sea salt
Cracked black pepper


1. Finely chop the stalks and herbs, chilli and onion.

2. Mix all the ingredients together and add in the oil and vinegar.

3. Season to taste.