Spiced roast lamb

• leg of lamb↗2kg kg
• natural whole-milk yogurt↗150g g
• thumb-sized piece ginger1

  finely grated

• large garlic cloves↗3

  crushed

• tomato purée↗1 tbsp tbsp
• juice ½ lime
• ground cumin↗1 tsp tsp
• turmeric↗1 tsp tsp
• crushed chilli flakes↗1 tsp tsp
• fennel seed1 tsp tsp

  lightly crushed

• handful coriander

  finely chopped

Step-by-step instructions

1. 1

   Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ 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). Let the lamb sit at room temperature for 1 hr before roasting.

2. 2

   Heat oven to 220C/200C fan/gas 7. 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 that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.

3. 3

   Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).