Spiced roast lamb

Ingredients

• 2 kg leg of lamb 
• 150 g natural whole-milk yogurt 
• 1  thumb-sized piece ginger finely grated
• 3 large garlic cloves crushed
• 1 tbsp tomato purée 
• 0.5  juice of lime 
• 1 tsp ground cumin 
• 1 tsp turmeric 
• 1 tsp chilli flakes crushed
• 1 tsp fennel seed crushed
• 1 handful coriander finely chopped

Equipment

• oven
• aluminum foil

Directions

1. Stir together the marinade ingredients and season with tsp ground black pepper and 1 tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs).
2. Let the lamb sit at room temperature for 1 hr before roasting.
3. Heat oven to 220C/200C fan/gas
4. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat thats pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
5. Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).