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.
Recipe posted by Liz Stokes