Sesame-and-yogurt-crusted lamb
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Ingredients
- 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
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.
