Method

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.

Ingredients

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