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Lamb with Yoghurt and Herb Sauce

1 hr 30 mins plus 6 hours to marinade the lamb



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Sunset Dinner


Once the marinade is made this is an easy dish and the taste is wonderful

Oven temperature

220°c/210°c Fan – 425°f – Reg 7



  1. Peel and chop onions and garlic

  2. Zest and juice the limes reserve a little to make wedges to garnish your dish

  3. Chop all the mint leaves and coriander (keep separate)

  4. Chop and deseed chilli (use seeds if you like a little heat!)

  5. Chop spring onion


  1. Toast cumin and coriander seeds in a dry pan for 2 mins. 

  2. Put cooled seeds, onion, half lime zest, 2 tabs lime juice, yoghurt, half mint and coriander, garlic, ginger, and seasonings. Make a paste by whizzing all ingredients together

  3. Smear the past all over the lamb, cover, chill and marinate for at least 6 hours.

  4. Bring meat to room temperature wipe off the marinade and place into the preheated oven for 15 minutes

  5. Reduce oven temperature to 190°c/180°c Fan – 375°f – Reg 5 cook for approx. 15 minutes for rare meat or add time to cook more.

  6. Take out of the oven and leave to rest covered for 15 minutes.

  7. Make the sauce and put all the ingredients into a food processor and whizz until all amalgamated season to taste.

Cooks tips

Get your butcher to butterfly a leg of lamb for you. I prepare all the ingredients for the sauce and marinade at once then it only takes seconds to make the yoghurt sauce.

Serve with

in the winter garlic green beans, in the summer with a fresh green salad

Wine pairing


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Vegetarian information
Sunset Dinner


  • 1 tab cumin seeds

  • 2 tsp coriander seeds

  • 1 onion

  • 1 lime

  • 200g natural yoghurt

  • 8 mint sprigs

  • 25g coriander

  • 6 garlic cloves

  • 1 red chilli

  • 2.5cm fresh ginger

  • 2.25kg butterflied leg of lamb


  • 250g Greek yoghurt

  • 8 mint sprigs

  • 30g coriander

  • 75ml olive oil

  • 2 garlic cloves

  • 1 lime

  • 1 spring onion

  • 45g mayonnaise

  • Seasonings

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