Morrocan leg of lamb

Cook Time 45 minutes


  • 1 onion
  • 2 cloves garlic
  • ½ cup chopped parsley
  • ¼ cup chopped fresh coriander
  • 1 tablespoon prepared minced chilli
  • 1 teaspoon ground cumin
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup EASIYO Natural Yogurt
  • Boned leg of lamb


  1. Peel, and finely chop the onions.
  2. Crush, and peel the garlic, chop finely.
  3. In a bowl, combine onion, garlic, cumin, chilli, coriander, parsley, lemon rind, juice and yoghurt together. Mix them well.
  4. Open out the lamb, and rub the mixture you have just made over the cut surface of the meat.
  5. Close up, and then rub more mixture outside of lamb.
  6. It is best to refrigerate overnight to let the herbs do their magic.
  7. Roast or barbecue at 180°C for 45 minutes to an hour, or until lamb is cooked to your preference and/or pack instructions.
  8. Slice thinly to serve.

Recipe Notes

Conversion: 1 metric cup = 250ml