Marinated Lamb
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45
Ingredients
- 1 leg lamb, boned
- 1 large bunch mint, roughly chopped
- 1 large bunch cilantro, roughly chopped
- 2 cloves garlic, peeled
- 17 1/2 ounces (500 grams) natural yoghurt
- 1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
- Sea salt and freshly ground black pepper
- 1 lemon, juiced
Instructions
- 1
Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
- 2
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
- 3
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
- 4
To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
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