Slow-cooked butterfly lamb leg

This butterflied lamb leg works well as a casual lunch paired with a salad or with some vegetables or rice for a more substantial evening meal. It tastes incredible when rubbed in some Moroccan-inspired spices.

By Nici Wickes
  • 15 mins preparation
  • 45 mins cooking plus marinating and resting
  • Serves 6 - 8
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  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1.5 kg lamb leg, boned and butterflied
  • 1/3 cup unsweetened yoghurt
  • 1/3 cucumber, grated
  • Handful mint leaves, shredded
  • Juice of 1 lemon
  • Splash of olive oil
  • Fresh coriander, to serve
  • Chilli flakes, to serve
  • 1 buttercrunch lettuce, separated into leaves


  • 1
    Mix the garlic, cumin, turmeric, coriander, cinnamon and salt together with the olive oil to form a paste. Massage this into the lamb and leave for 30 minutes, or overnight, to allow flavours to infuse.
  • 2
    When ready to cook, heat oven to 220ºC. Place the lamb skin-side up in an oiled roasting dish. Cook for 20 minutes or until the top starts to get crispy. Reduce oven to 200ºC and continue cooking for another 20-25 minutes or until done to your liking. The thickness of your lamb cut will determine the cooking time, but using these figures as a guide ought to result in the thinner bits being well done and the thicker areas being medium rare. Leave to rest for 15 minutes.
  • 3
    Mix together the yoghurt, cucumber, mint, lemon juice and olive oil.
  • 4
    Slice the lamb and serve the pieces with fresh coriander and chilli flakes alongside the lettuce and minted yoghurt sauce.


Remove the lamb from the fridge one hour before popping in the oven as this will encourage it to cook evenly and quickly.

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