- 2 tbsp salt flakes
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 tbsp Greek style dried oregano
- 100ml extra virgin olive oil
- 1 x 1.5kg boned butterflied leg of lamb
- lemon wedges to serve
Yoghurt, Cucumber and Mint Salad
- 1 Lebanese cucumber
- salt flakes and freshly ground black pepper
- 300g thick Greek yoghurt
- ½ bunch mint, leaves picked and chopped
- juice of ½ lemon
- 2 garlic cloves, finely grated
- 2 tsp sweet paprika (or sumac)
For the lamb:
Preheat the oven to 180°C.
Combine the salt, peppercorns, coriander seeds, cumin seeds and oregano in a mortar and pestle and roughly crush to create a rub.
Rub the oil all over the lamb, massaging it into the flesh, then sprinkle with the spice mix. Place the lamb on a baking tray and roast in the preheated oven for 50 minutes.
Remove from the oven, loosely cover with foil and allow to rest for 15 minutes.
For the salad:
Using a vegetable peeler, cut long ribbons from the cucumber, place the cucumber ribbons in a strainer, sprinkle with salt and set aside for 10 minutes to draw out excess water.
Combine the yoghurt, mint, lemon juice and garlic in a medium bowl, season with salt and pepper. Stir through the drained cucumber.
Serve on a board beside the sliced lamb and dust with paprika (optional) with lemon wedges and flat bread.