• 1.5 tbsp olive oil
  • 3 tsp ground cumin
  • 2 kg whole leg of lamb
  • 2 cloves garlic, chopped
  • 520 g young leaf spinach leaves
  • 31 g fresh coriander, leaves washed, picked and chopped
  • 28 g fresh flat-leaf parsley, leaves washed, picked and chopped
  • 28 g fresh mint, leaves washed, picked and chopped
  • Zest and juice of 1 lemon
  • 1 tsp paprika, to serve
  • 120 g low fat natural yogurt, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Mix together 1 tablespoon of the olive oil with 2 teaspoons of the cumin, and brush all over the lamb. Put in a large roasting tin and roast for 1 hour 50 minutes. Remove from the oven and let stand for 10 minutes.

  2. 2

    While the lamb is resting, make the spinach. Heat the remaining oil in a large wok or frying pan, add the garlic and remaining cumin, and cook for 30 seconds. Add the spinach and cook, stirring, for 2 minutes until wilted. Stir in the herbs and lemon zest and juice, and season with freshly ground black pepper.

  3. 3

    Carve 110g of lamb per person and serve with the herby spinach. Sprinkle the paprika over the yogurt and serve on the side.

Nutritional Details

Each serving provides
  • Energy 3006kj 718kcal 36%
  • Fat 43.3g 62%
  • Saturates 16.8g 84%
  • Sugars 2.1g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

6.0g carbohydrate 0.7g fibre 145.8g protein

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