2kg whole leg of lamb
150g Greek natural yogurt
2 tbsp tomato purée
3 tbsp ras el hanout
4 large cloves garlic, crushed
1 tbsp olive oil


1. Preheat the oven to 160°C, gas mark 3. In a small bowl, mix together the yogurt, tomato purée, ras el hanout, garlic and oil, seasoning generously with salt until evenly combined.

2. Make three large incisions in the meat and coat the lamb all over with the marinade. Place the lamb on a baking tray lined with parchment paper and roast, uncovered, for 1 hour 30 minutes. Once done, cover the lamb with a double layer of foil and place back in the oven and continue roasting for another 2 hours 30 minutes.

3. Remove from the oven and allow the lamb to rest for 20-30 minutes, still covered, before carving.

Cook’s tip

This is wonderful served as a roast with traditional accompaniments but also fantastic sliced and piled in warmed pitta, with salad onions, pomegranate molasses, pomegranate seeds and a little yogurt too, if liked. 


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