This is a brilliant way to get loads of flavour into your lamb. You need to start this recipe the day before so it can marinate overnight. Ask your butcher to prepare the lamb for you so you don’t have to bother with it yourself. Serve with salad or cous cous. If there are any leftovers, they are delicious the next day with more tzatziki.


Serves 6

Preparation time: 10 minutes

Chilling time: overnight

Cooking time: 1 hour, plus 15 minutes resting time


800g–1kg leg of lamb, boned, rolled and tied


For the marinade

2 onions, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

1 small bunch of fresh flat leaf parsley, leaves picked

1 bunch of fresh coriander leaves, leaves picked

1 tbsp chilli powder

2 tbsp cumin powder

2 tbsp turmeric

2 tbsp sweet paprika

30g sea salt

100ml olive oil

juice and zest of 1 lemon

salt and pepper

for the tzatziki

1 cucumber, peeled, halved lengthways, deseeded and diced

2 garlic cloves, peeled and crushed

200g thick Greek yoghurt

75ml extra virgin olive oil

20 fresh mint leaves, roughly chopped

sea salt