Boned Leg of Lamb With Greek Yoghurt and Cardomons

A community recipe by Liz Stokes

Not tested or verified by Nigella.com

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Introduction

This is ideal for a Sunday lunch eaten outside on a hot day - especially if you have sparked up the barbecue! I serve it with a couple of salads and a big bowl of jersey potatos - but then again, in the winter it often appears for supper with cous-cous and roast veg... I use a lot of cardomons in this - but if you aren't fond you can reduce the amount or substitute (cumin is good). The yoghurt, olive oil and lemon marinade base is very versatile - play with it and add whatever herbs/spices you feel like on the day, but this is my favourite. Save time and get your butcher to bone the joint, I've done it myself but its a faff. I use free range Salt-marsh lamb (from Conder Green Farm shop near Lancaster, worth a drive if you live in Lancashire). This serves approx 6 - but of course depends on the size of the joint.

Ingredients

Serves: 6

Metric Cups

1 leg of lamb (boned)
250 grams Greek yoghurt
2 tablespoons honey (runny)
5 cloves garlic
½ juice of lemon (or a whole lime)
1 tablespoon green cardamom pods
1 bird's eye chilli
olive oil (glug of)
salt
pepper

1 leg of lamb (boned)
8⅚ ounces Greek yoghurt
2 tablespoons honey (runny)
5 cloves garlic
½ juice of lemon (or a whole lime)
1 tablespoon green cardamom pods
1 bird's eye chile
olive oil (glug of)
salt
pepper

Method

Boned Leg of Lamb With Greek Yoghurt and Cardomons is a community recipe submitted by Liz Stokes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Marinade - In a bowl just mix together the yoghurt, lemon juice. Chop the chillies as finely as you can and throw them in. In a mortar and pestle grind the cardamoms - remove the husks and keep the fragrant seeds - add them to the mixture. Crush the garlic with a little Maldon sea salt and add. Add finely chopped chilli and a little olive oil, finally season to taste.

Meat - take the boned leg and lay it out flat (fat side down to start with) - you may need to score the joint in some fat places - the aim is to end up with a flat piece of meat, reasonably even in thickness.

Then simply slather the marinade over all the lamb (both sides and work into all the cuts)- it will take it all easily - pile it on thick! Cooking - pre-heat your oven to gas mark 7 and lay the meat directly on the shelf. It will drip like mad, so put a tray directly underneath to catch it. (If you put a little water in it will be easier to clean).

It takes about half an hour is you like your meat pink - just keep checking until it is cooked to your taste. The yoghurt will make a fragrant, crust which will scorch.

Just hack it into generous chunks and serve! Summer Variation - I like to give it a blast in the oven for 15-20 mins to get it going and then rush it to the barbie to finish off for another 15 minutes (or so).

It takes about half an hour is you like your meat pink - just keep checking until it is cooked to your taste. The yoghurt will make a fragrant, crust which will scorch.