Spiced lamb with lemon and coriander yogurt

Serves: 8 Prepare & Cook:


  • 8 garlic cloves, chopped
  • 8cm piece of ginger, roughly chopped
  • zest of 3 lemons, plus 1 tbsp juice
  • 2 tbsp spinneysFOOD Fine Cumin
  • 2 tsp spinneysFOOD Fine Coriander
  • ½ tsp spinneysFOOD Fine Cinnamon
  • 6 tbsp olive oil, plus extra for oiling
  • 2.4kg leg of lamb, boned and butterflied
  • 250g Greek yogurt
  • ¼ bunch coriander, leaves picked and chopped
  • lemon halves, grilled, to serve (optional)


  1. Put the garlic, ginger, zest of 2 lemons, spices and oil in a blender and blitz to a rough paste.
  2. Score the lamb all over in a criss-cross pattern. Coat with the spice paste, then wrap in cling film. Marinate overnight in the fridge.
  3. Preheat the oven to 200°C, gas mark 6. Lightly oil a large roasting tray.
  4. Combine the yogurt, lemon juice and remaining zest and coriander. Season and chill in the fridge.
  5. Remove the lamb from the fridge, discard the cling film and place on the prepared tray. Cover with foil and roast for 40 minutes. Light the barbecue.
  6. When the barbecue is ready, grill the lamb for 15-20 minutes, turning occasionally, until charred.
  7. Cover with foil and leave to rest for 10 minutes. Carve the lamb and serve with the yogurt and grilled lemons, if you like.