Roast lamb with spiced yoghurt

6 servings

Ingredients

Quantity Ingredient
1½ kilograms Boneless leg of lamb; trimmed of any
; excess fat (3
; 1/2lb)
4 Garlic cloves; cut into slivers (4
To 6)
2 150 g; (5oz) carton of
; low-fat natural
; yoghurt
3 tablespoons Chopped fresh mint
2 tablespoons Chopped fresh coriander
2 tablespoons Olive or sunflower oil
Salt and pepper
1 Sprig coriander; to garnish

Directions

Remove the thin membrane from the leg of lamb with a sharp knife and make deep cuts all over the joint. Push the garlic slivers into the cuts.

Mix together the yoghurt, mint, coriander and oil and season to taste.

Place the leg of lamb in a roasting tin and pour over the marinade.

Cover loosely and refrigerate for 4 hours or overnight.

Preheat the oven to 180 C/350 F/Gas Mark 4.

Roast the lamb in the oven for 2-2½ hours, or until cooked to your liking. Serve garnished with coriander.

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