Boneless Lamb Leg, Chermoula Yoghurt
A delicious easy to serve lamb leg
Servings 8 people
Equipment
- Chef Knives
- Chopping board
- roasting pan w/ trivet
- baking tray
- food processor
- mixing bowl
- weighing/measuring utensils
Ingredients
- 2 kg boned and rolled lamb leg
- 4 bunches dutch carrots
- 150 g watercress
- 4 tbsp olive oil
- salt
Chermoula Yoghurt
- 250 g Greek yoghurt
- ½ cup parsley
- 1 cup coriander
- ½ tsp cumin
- ½ tsp ground coriander
- 2 cloves garlic
- 2 tbsp lemon juice
- ½ tsp chilli flakes
- 100 ml olive oil
Instructions
Lamb
- Heat oven to 200c and pat lamb dry
- Rub 2 tbsp olive oil and season the skin generously, place lamb onto a trivet on a baking tray
- Cook @ 200c for 20 minutes and then reduce the temperature to 180c and cook for a further 50-60 minutes or until internal temp is 52-55c
- Remove from the oven and rest for 15 minutes before serving
Chermoula Yoghurt
- Blend all ingredients (except yoghurt) together and then stir into the yoghurt
- Store in the fridge until ready to use
Carrots
- Peel the carrots and cut the stem off, leaving about 2cm from the top
- Drizzle with 2 tbsp olive oil & salt
- Roast in the oven for 20mins @ 180c
Watercress Salad
- Drizzle with a little olive oil before serving
Notes
Tips/Tricks
• Times will vary when cooking lamb so best to use a digital thermometer to check doneness of the lamb
• ALWAYS rest your meat before carving
• You can substitute lamb rump, bone in lamb leg, chops, cutlets or butterflied leg for this recipe
• Times will vary when cooking lamb so best to use a digital thermometer to check doneness of the lamb
• ALWAYS rest your meat before carving
• You can substitute lamb rump, bone in lamb leg, chops, cutlets or butterflied leg for this recipe