Spicy Roast Lamb - Kim's Club
Prep time
Cook time
Total time
Spicy, yogurt crusted roast lamb
Recipe type: Main dish
Serves: 4
  • 1 butterflied leg of lamb about 800G or 1½ lb
  • sprig of fresh rosemary
  • 1 garlic clove
  • 1 cup of greek or unsweetened coconut yogurt (or can use coconut cream and a squeeze of lemon)
  • Hot sauce - your choice and to your taste. I used a habanero, about a tbsp.
  • Pinch of salt
  • Splash of dry wine or vermouth
  1. Preheat oven to moderate Gas mark 4, 180C, 350F
  2. Place all ingredients except lamb and wine in a blender or processor and pulse until smooth, adding a bit of wine at the end to loosen the mixture if it gets too thick. You want it like heavy cream.
  3. Pour over the lamb and if possible marinate for an hour up to overnight.
  4. (I didn't have time for this so I just smothered the lamb and in the oven it went! Still lovely, but better if it can sit a while!)
  5. Roast for about an hour for pink lamb, or to your preference.
These stats are for using full fat greek yogurt such as Total (Fage). If you use coconut yogurt or cream they will be about 50-60 more calories per serving and higher in fat.
Nutrition Information
Serving size: ¼ Fat: 51 Carbohydrates: 3g Protein: 38
Recipe by Kim's Club at http://kimsclub.co.uk/?p=568