Slow-Roasted Leg of Lamb with Herb Yoghurt Marinade

Slow-Roasted Leg of Lamb with Herb Yoghurt Marinade

This slow-roasted leg of lamb is the kind of centerpiece that delivers maximum impact with minimal effort. The herb-packed yoghurt marinade tenderises the meat while adding vibrant flavour. Cooked low and slow, the lamb becomes incredibly soft, juicy and tender, pulling away effortlessly from the bone.

Served with caramelised roasted vegetables, creamy hummus and a sprinkle of dukkah for crunch, this is a generous, flavour-packed dish. Perfect for entertaining, weekend cooking or any occasion that calls for something special.

Ingredients

1 whole lamb leg (about 2.5kg)
Vegetables of choice (carrot, sweet potato, pumpkin)
Hummus, to serve
Dukkah, to serve

Herb Yoghurt Marinade
1 cup plain yoghurt
1 red onion
2–3 red chillies
2–3 green chillies
2 tbsp salt
1 cup mint leaves
3–4 garlic cloves
½ cup olive oil

Method

1. Prepare the marinade
Place all marinade ingredients into a blender and blend until smooth.

2. Marinate the lamb
Place the lamb leg in a large tray or dish. Pour over the marinade and rub it thoroughly over the lamb, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

3. Preheat the oven
Preheat the oven to 200°C.

4. Roast the lamb
Arrange the vegetables in a large roasting tray and place the marinated lamb on top. Cover the tray with baking paper, then seal tightly with foil.

Roast for 3–4 hours, or until the lamb is tender and the meat easily pulls away from the bone.

5. Finish and caramelise
Increase the oven temperature to the highest setting. Remove the foil and baking paper, then return the lamb to the oven for a further 10 minutes, or until golden and caramelised.

6. Serve
Transfer to a serving platter and allow to rest briefly. Serve with hummus and finish with a generous sprinkle of dukkah for added texture.