Spiced yogurt crusted lamb

This spiced yogurt crusted lamb is something you will remember

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 1kg butterflied leg of lamb

    1kg orange sweet potato, peeled and thickly sliced

    2 tbsp extra virgin olive oil

    280g yogurt

    2 tbsp finely chopped mint

    ½ tsp ground cumin

    For yogurt marinade, mix:

    2 tbsp harissa

    ½ cup chopped parsley leaves

    ½ cup chopped coriander

    2 cloves garlic, finely chopped

    ½ tsp cinnamon powder

    ½ tsp ground cumin

    ½ tsp ground turmeric

    2 tbsp finely chopped preserved lemon

    280g yogurt

    1 bunch watercress, sprigs picked


  • Line a shallow baking dish with baking paper.

    Place the lamb, skin-side down, in the dish.

    Spread half the yogurt marinade over the lamb.

    Turn over lamb and spread remaining marinade over the top of the lamb.

    Cover and refrigerate overnight.

    Remove the lamb from the refrigerator and allow it to come to room temperature.

    Place sweet potato on a large baking paper-lined oven tray, drizzle with olive oil and season with sea salt flakes and freshly ground pepper.

    Preheat oven to 200°C.

    Season the top of the lamb with sea salt and freshly ground pepper.

    Roast the lamb and the sweet potato for about 35 mins or until cooked as desired and sweet potato is tender.

    Combine the yogurt, mint and cumin in a small bowl and season to taste with sea salt and pepper.

    Serve the lamb with the roasted sweet potato and yogurt sauce and watercress sprigs.