Olive Magazine
Yogurt Marinated Lamb with Sesame

Sesame-and-yogurt-crusted lamb

Published: March 29, 2018 at 3:45 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6

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 garlic, crushed
  • 65g tahini
  • 50ml olive oil
  • 2 lemons, 1 zested, both juiced
  • 2 tsp dried oregano
  • 4 tbsp sesame seeds
  • 2 tsp pomegranate molasses
  • 6 flatbreads, warmed
  • ½ cucumber, thinly sliced
  • ¼ red cabbage, thinly sliced
  • to serve harissa


  • 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.

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