Sesame-and-yogurt-crusted lamb
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
- 1.5kg boneless, butterflied leg of lamb
- 300g full-fat natural yogurt
- 4 cloves garliccrushed
- 65g tahini
- 50ml olive oil
- 2 lemons1 zested, both juiced
- 2 tsp dried oregano
- 4 tbsp sesame seeds
- 2 tsp pomegranate molasses
- 6 flatbreadswarmed
- ½ cucumberthinly sliced
- ¼ red cabbagethinly sliced
- to serve harissa
Nutrition: per serving
- kcal791
- fat41.5g
- saturates12.7g
- carbs44.9g
- sugars7.2g
- fibre6.5g
- protein56g
- salt0.8g
Method
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.
