YOGHURT SPICED BUTTERFLIED LAMB
We love this easy lamb recipe that uses yoghurt to add tangy flavours and help to tenderise the meat. Combine it with your favourite spices to marinate a leg of lamb for the perfect Sunday lunch.
Preheat oven to 180C.
Place the yoghurt, garlic, cumin, coriander, fennel, lemon rind, salt and pepper in a medium bowl and mix to combine.
Spread the yoghurt mixture all over the lamb and sprinkle with salt and pepper.
Place the lamb on an oven tray lined with non-stick baking paper.
Cook for 20-30 mins or until medium-rare or cooked to your liking.
Set aside to rest for 5 mins before slicing to serve sprinkled with the cumin seeds, salt and pepper, and served with extra yoghurt.
1½ cups (420g) Zany Zeus Greek-style yoghurt, plus extra to serve
4 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground fennel
1 teaspoon lemon rind, finely grated
Sea salt and cracked black pepper
Butterflied lamb leg
Cumin seeds, to serve