Saturday 24 February 2018


Neven Maguire

Serves six to eight.


3kg/7lb leg of lamb, boned and well trimmed, roughly 5cm/2in thick

25g/1oz fresh mint, chopped

Juice of 2 lemons

4 cloves garlic, finely chopped

2 tbsps ground coriander

1 tbsp mild chilli powder

2 tsps ground cumin

4 tbsps rapeseed oil

6 tbsps Greek strained yogurt

1 tsp freshly ground black pepper

Lightly dressed green salad, to serve


Place the lamb in a shallow non-metallic dish. Mix together the mint in a bowl with the lemon juice, garlic, ground coriander, chilli powder, ground cumin, rapeseed oil, yogurt – Glenisk and Kilbeg make good yogurt – and a teaspoon of freshly ground black pepper.

Rub this mixture all over the meat, then cover with clingfilm and chill overnight, or leave to stand at room temperature for two to three hours if time is short.

Pre-heat the oven to 210°C/ 190°C (fan oven)/Gas Mark 6, or light the barbecue. If the lamb has been chilled overnight, bring it back to room temperature.

If cooking in the oven, place the lamb, skin-side up, on a rack in a large roasting tin and season with salt. Roast for 25 minutes, then turn over and roast for another 15 minutes for rare.

Barbecue over medium-hot coals for about 50 minutes for medium-rare lamb, turning occasionally.

Remove the lamb from the oven or barbecue and leave to rest in a warm place for 10 minutes.

If you don't like your lamb too pink, you can cover it with foil at this point and it will continue to cook.

Carve into slices and arrange on warmed plates.

Irish Independent

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