This recipe makes a really delicious mid-week meal that can be cooked in the time it takes to steam some baby new potatoes!
Both economical and really easy!
For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.
This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue
The origins of the recipe come from the Middle East, where lamb is plentiful. If you don’t want to use passata (sieved tomatoes) simply replace with two cans of chopped tomatoes.
This marinade is wonderful with griddled lamb and best enjoyed with a side of salad and crusty bread.
Roast leg of lamb with a spicy twist! Why not shake up your traditional Sunday roast.
Another option that is equally good cooked on the barbecue or under the grill
Combining the potatoes and vegetables together not only looks good, but it makes it a bit easier to serve up. Also great served with crispy lamb cutlets and a squeeze of lemon.
We used lamb cutlets, but lamb chops or leg streaks are just as nice!