Slow-cooked butterfly lamb leg

SERVES 6- 8

A butterflied lamb leg works well as a casual lunch paired with a salad or with some vegetables or rice for a more substantial evening meal. I also like to rub mine in some Moroccan-inspired spices.

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp turmeric

1 tsp each ground coriander

and cinnamon

1 tsp sea salt

2 tbsp olive oil

1.5kg lamb leg, boned and butterflied

1 / 3 cup unsweetened yoghurt 1 / 3 cucumber, grated

Handful mint leaves, shredded Juice of 1 lemon

Splash of olive oil

Fresh coriander, to serve

Chilli flakes, to serve

1 buttercrunch lettuce,

separated into leaves

1 Mix the garlic, cumin, turmeric, coriander, cinnamon and salt together with the olive oil to form a paste. Massage this into the lamb and leave for 30 minutes, or overnight, to allow flavours to infuse.

2 When ready to cook, heat oven to 220ºC. Place the lamb skin-side up in an oiled roasting dish. Cook for 20 minutes or until the top starts to get crispy. Reduce oven to 200ºC and continue cooking for another 20-25 minutes or until done to your liking. The thickness of your lamb cut will determine the cooking time, but using these figures as a guide ought to result in the thinner bits being well done and the thicker areas being medium rare. Leave to rest for 15 minutes.

3 Mix together the yoghurt, cucumber, mint, lemon juice and olive oil.

4 Slice the lamb and serve the pieces with fresh coriander and chilli flakes alongside the lettuce and minted yoghurt sauce.