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Boned Leg of Lamb With Greek Yoghurt and Cardomons

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is ideal for a Sunday lunch eaten outside on a hot day - especially if you have sparked up the barbecue! I serve it with a couple of salads and a big bowl of jersey potatos - but then again, in the winter it often appears for supper with cous-cous and roast veg... I use a lot of cardomons in this - but if you aren't fond you can reduce the amount or substitute (cumin is good). The yoghurt, olive oil and lemon marinade base is very versatile - play with it and add whatever herbs/spices you feel like on the day, but this is my favourite. Save time and get your butcher to bone the joint, I've done it myself but its a faff. I use free range Salt-marsh lamb (from Conder Green Farm shop near Lancaster, worth a drive if you live in Lancashire). This serves approx 6 - but of course depends on the size of the joint.

This is ideal for a Sunday lunch eaten outside on a hot day - especially if you have sparked up the barbecue! I serve it with a couple of salads and a big bowl of jersey potatos - but then again, in the winter it often appears for supper with cous-cous and roast veg... I use a lot of cardomons in this - but if you aren't fond you can reduce the amount or substitute (cumin is good). The yoghurt, olive oil and lemon marinade base is very versatile - play with it and add whatever herbs/spices you feel like on the day, but this is my favourite. Save time and get your butcher to bone the joint, I've done it myself but its a faff. I use free range Salt-marsh lamb (from Conder Green Farm shop near Lancaster, worth a drive if you live in Lancashire). This serves approx 6 - but of course depends on the size of the joint.

Ingredients

Serves: 6

Metric Cups
  • 1 leg of lamb (boned)
  • 250 grams Greek yoghurt
  • 2 tablespoons honey (runny)
  • 5 cloves garlic
  • ½ juice of lemon (or a whole lime)
  • 1 tablespoon green cardamom pods
  • 1 bird's eye chilli
  • olive oil (glug of)
  • salt
  • pepper
  • 1 leg of lamb (boned)
  • 8⅚ ounces Greek yoghurt
  • 2 tablespoons honey (runny)
  • 5 cloves garlic
  • ½ juice of lemon (or a whole lime)
  • 1 tablespoon green cardamom pods
  • 1 bird's eye chile
  • olive oil (glug of)
  • salt
  • pepper

Method

Boned Leg of Lamb With Greek Yoghurt and Cardomons is a community recipe submitted by Liz Stokes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Marinade - In a bowl just mix together the yoghurt, lemon juice. Chop the chillies as finely as you can and throw them in. In a mortar and pestle grind the cardamoms - remove the husks and keep the fragrant seeds - add them to the mixture. Crush the garlic with a little Maldon sea salt and add. Add finely chopped chilli and a little olive oil, finally season to taste.
  • Meat - take the boned leg and lay it out flat (fat side down to start with) - you may need to score the joint in some fat places - the aim is to end up with a flat piece of meat, reasonably even in thickness.
  • Then simply slather the marinade over all the lamb (both sides and work into all the cuts)- it will take it all easily - pile it on thick! Cooking - pre-heat your oven to gas mark 7 and lay the meat directly on the shelf. It will drip like mad, so put a tray directly underneath to catch it. (If you put a little water in it will be easier to clean).
  • It takes about half an hour is you like your meat pink - just keep checking until it is cooked to your taste. The yoghurt will make a fragrant, crust which will scorch.
  • Just hack it into generous chunks and serve! Summer Variation - I like to give it a blast in the oven for 15-20 mins to get it going and then rush it to the barbie to finish off for another 15 minutes (or so).

  • Marinade - In a bowl just mix together the yoghurt, lemon juice. Chop the chillies as finely as you can and throw them in. In a mortar and pestle grind the cardamoms - remove the husks and keep the fragrant seeds - add them to the mixture. Crush the garlic with a little Maldon sea salt and add. Add finely chopped chilli and a little olive oil, finally season to taste.
  • Meat - take the boned leg and lay it out flat (fat side down to start with) - you may need to score the joint in some fat places - the aim is to end up with a flat piece of meat, reasonably even in thickness.
  • Then simply slather the marinade over all the lamb (both sides and work into all the cuts)- it will take it all easily - pile it on thick! Cooking - pre-heat your oven to gas mark 7 and lay the meat directly on the shelf. It will drip like mad, so put a tray directly underneath to catch it. (If you put a little water in it will be easier to clean).
  • It takes about half an hour is you like your meat pink - just keep checking until it is cooked to your taste. The yoghurt will make a fragrant, crust which will scorch.
  • Just hack it into generous chunks and serve! Summer Variation - I like to give it a blast in the oven for 15-20 mins to get it going and then rush it to the barbie to finish off for another 15 minutes (or so).

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