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Sesame-and yogurt-crusted Lamb |
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| Serves 6 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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+ 12h marinating |
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My rating |
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Ingredients |
1.5kg boneless, butterflied leg of lamb
300g full -fat natural yoghurt
65g tahini
50 ml olive oil
2 lemons, 1 zested, both juiced
2 tsp oregano
4 tsp sesa,e seeds
2 tsp honey
6 flatbreads, warmed
1/2 thinly sliced cucumber
1/4 red cabbage, thinly sliced
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Cut slashes into the thickest
parts of the underside of the lamb. Mix 150g of yogurt
with 25 g 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.
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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.
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Wipe off any excess marinade
from the lamb and season with salt. Sprinkle the lamb with
sesame seeds, then sit on a rack over a roasting tin.
Roast for 15 mins, then lower the oven to 180 C/ Fan 160C/
Gas 4 and cook for another 15 to 20 mins ( if you have a
meat thermometer, it should reach 60C for medium) Cover
with foil and rest for 15 minutes.
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Mix the remaining 150g of
yogurt with the remaining 40g tahini, the rest of the
lemon juice, the zest and the honey, and season.
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Thinly carve the lamb and pile
into flatbreads with the cucumber, red cabbage, and plenty
of tahini-yoghurt sauce.
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DAILY
DINNERS 
