Moroccan Roast Lamb
1.5 kg Leg of Lamb
1/2 teaspoon Cinnamon Powder
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Ground Coriander Seed
1 Onion, finely diced
1 teaspoon Ginger, crushed
1 teaspoon Garlic, crushed
Juice of half a Lemon
Handful chopped Coriander Leaves
Mint Yoghurt Dressing
1 cup Natural Greek Yoghurt
1/2 cup Mint, finely shredded
2 tablespoons Lemon Juice
Salt and Pepper, to taste
Step One: Combine all the marinade ingredients in a medium size bowl, stirring thoroughly before adding the lamb. Spoon the marinade over the lamb.
Step Two: Cover and leave to marinade in the fridge for 3-4 hours.
Step Three: To make the mint yoghurt dressing, blend together the yoghurt, mint, lemon juice and salt and pepper in a small bowl. Refridgerate for at least 30 minutes to allow the flavours to blend.
Step Four: Place the lamb in a preheated oven at 180c, roast the lamb for 30 minutes per 500kgs for a medium finish. When the meat is cooked to your liking, remove, cover with aluminium foil and allow to rest for 10-15 minutes.
Step Five: Carve the lamb. Serve with the mint, yoghurt dressing and a fresh green salad.