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Roast Leg Of Lamb Recipe

Roast Leg of Lamb with minted yoghurt

½ cup chopped rosemary leaves
1 tablespoon coriander (cilantro) seeds, crushed
4 cloves garlic, crushed
1/3 cup olive oil
Sea salt and cracked black pepper
2 x 1 ¼ kg easy carve legs of Yarallah Lamb

2 heads garlic, halved
Rocket leaves to serve
Pita bread to serve

2 cups natural yoghurt
¼ cup chopped mint leaves
2 lebanese cucumbers, grated and drained to remove excess liquid
Sea salt and cracked black pepper

Preheat the oven to 180°C (355°F). To make the minted yoghurt, place all ingredients in a bowl and mix to combine. Set aside.
Place the rosemary, coriander, garlic, oil, sea salt and pepper in a bowl and mix to combine. Place 1 tablespoon of the rosemary mixture in the centre of each leg of lamb and secure with kitchen string.

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