A butterflied lamb leg makes a great addition to the weekend menu! It’s just as good for a casual lunch paired with a salad or with some vegetables or rice for a more substantial evening meal.

Serves 6-8

1.5kg lamb leg, boned and butterflied

2 cloves garlic, crushed

2 tsps ground cumin

2 tsps turmeric

1 tsp each ground coriander and cinnamon

1 tsp sea salt

2 tbsps olive oil

1/3 cup unsweetened yoghurt

1/3 cucumber, grated

Handful mint leaves, shredded

Lemon juice from one lemon

Splash of olive oil

Fresh coriander to serve

Chilli flakes to serve

1 buttercrunch lettuce, separated into leaves

1. Mix garlic, cumin, turmeric, coriander and cinnamon and salt together with olive oil to form a paste. Massage this into the lamb and leave for 30 minutes or overnight to allow flavours to infuse. When ready to cook, heat oven to 220 C and place lamb, skin side up in an oiled roasting dish and roast for 20 minutes or until the top is getting crispy. Reduce oven temperature to 200 C and continue cooking 20-25minutes or until cooked to your liking. It will depend on the thickness of your lamb cut but using these cooking times ought to result in the thinner bits being cooked well done and the thicker areas medium rare. Leave to rest for 15 minutes.

2. Mix yoghurt, cucumber, mint, lemon juice and olive oil together.

3. Slice lamb into decent slices and serve sprinkled with fresh coriander and chilli flakes alongside lettuce and minted yoghurt sauce.