Sesame-and-yogurt-crusted lamb

1 HOUR + MARINATING | SERVES 6 | EASY

boneless, butterflied leg of lamb 1.5kg full-fat natural yogurt 300g garlic 4 cloves, crushed tahini 65g olive oil 50ml lemons 2, 1 zested, both juiced dried oregano 2 tsp sesame seeds 4 tbsp pomegranate molasses 2 tsp flatbreads 6, warmed cucumber 1/2, thinly sliced red cabbage º, thinly sliced harissa to serve

• Cut slashes into the thickest parts of the underside of the lamb. Mix 150g of yogurt with the garlic, 25g of tahini, olive oil, 1/2 the lemon juice and oregano, and season with pepper. Put the lamb in a dish, pour over the marinade and chill in the fridge overnight.

• Take the lamb out of the fridge an hour before cooking and leave at room temperature. Heat the oven to 220C/fan 200C/gas 7.

• Wipe off any excess marinade from the lamb and season with salt. Sprinkle the lamb with the sesame seeds, then sit it on a rack over a roasting tin. Roast for 15 minutes, then lower the oven to 180C/fan 160C/gas 4 and cook for another 15-20 minutes (if you have a meat thermometer it should reach 60C for medium). Cover with foil and rest for 15 minutes.

• Mix the remaining 150g of yogurt with the remaining 40g tahini, the rest of the lemon juice, the zest and pomegranate molasses, and season.

• Thinly carve the lamb and pile into flatbreads with the cucumber, red cabbage, plenty of tahini-yogurt sauce and a little harissa for heat.

PER SERVING 791 KCALS | FAT 41.5G SATURATES 12.7G | CARBS 44.9G | SUGARS 7.2G FIBRE 6.5G | PROTEIN 56G | SALT 0.8G