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Ingredients:
Lamb

  • 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)

Method:
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.

Serves 6