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Prep Time 10 minutes - Total Time 45 minutes plus marinating time - Serves 8-10

If you ask me when it comes to a leg of lamb getting it boned and butterflied is the only way to go. It cooks in a fraction of the time, literally 25 minutes and it’s sooooo much easier to carve.


  • 2.5 kg leg of lamb, boned and butterflied.

  • 500g of Greek yoghurt.

  • 3 tbsp of harissa paste.

  • 1 tbs of garlic powder.

  • 2 tbsp of mint sauce.

  • Juice of 1 large lemon.

Rice Ingredients

  • 500g of basmati rice.

  • 2 x 400g tin of chickpeas.

  • 1 bunch of fresh parsley, roughly chopped.

Salad Ingredients

  • 1/2 a red cabbage, thinly sliced.

  • 1 red onion, thinly sliced.

  • 1/2 a cucumber, diced.

  • 100g of pomegranates.

  • A handful of fresh mint, roughly chopped.

  • A handful of fresh parsley, roughly chopped.

  • Juice of 1 large lemon.


  1. In a large bowl add the yoghurt, harissa, garlic, mint sauce, lemon juice, season and mix. Score the lamb in a criss-cross pattern on both sides then add it to the bowl. Leave to marinate for a few hours or better still overnight.

  2. Before you are going to roast the lamb make sure you take it out of the fridge an hour before. Place the lamb in a roasting tray sat on a rack and pop it into a preheated oven set at 200°. I like my lamb medium rare so I roasted it for 25 minutes, once out of the oven I leave it to rest for 5 minutes. If you have a digital thermometer roast till it reads 52°. Remove from the oven and in the resting period, it will reach the perfect temperature of 55°. Carve the lamb into nice slices and serve with rice and salad.

  3. For the rice, cook according to the packet then once done drain the chickpeas and add to the rice along with the parsley. Then take all the salad ingredients and mix in a bowl.


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