Yogurt Marinated Lamb with Sesame

Sesame-and-yogurt-crusted lamb

  • serves 6
  • Easy

Jazz up your Sunday lunch and make this easy recipe for an impressive alternative roast. This simple but flavoursome leg of lamb is coated in a crunchy sesame and yoghurt crust and served with cucumber and red cabbage for extra colour and crunch, so grab a flatbread and get stuck in



  • 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 ½, thinly sliced
  • red cabbage ¼, thinly sliced
  • harissa to serve


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

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

  • Step 5

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

Try more of our lamb recipes here...

Summer Roast Lamb Recipe With Tomato and Caper Marinade

Nutritional Information

  • Kcals 791
  • Fat 41.5g
  • Saturates 12.7g
  • Carbs 44.9g
  • Sugars 7.2g
  • Fibre 6.5g
  • Protein 56g
  • Salt 0.8g