Slow-Cooked Leg Of Lamb With Kofta Spices, Pickled Cucumber & Peppered Yoghurt Recipe

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cucumber & peppered yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt.

Chef Alyn Williams uses his butchery skills to bone, roll and roast a slow-cooked leg of lamb with Moroccan spices and cool pickled cucumber

Moderately easy
Serves 8
Prep 1 hr
Ready in 3 hours + cooling and resting


1 leg lamb about 2.5 kg
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ground cinnamon
10 strands saffron
¼ tsp ground turmeric
20 leaves mint
3 garlic cloves
3 lemons zested
flakes sea salt
75ml olive oil
250ml Greek yogurt strained in a sieve for 1 hour
1 lemon juiced
to serve couscous


1 small cucumber
125g clear honey
bunch dill chopped
50ml white wine vinegar


Heat the panggangan to 140C/fan 120C/gas 1. Bone and trim the leg of lamb (as detailed in the step by step guide). Grind the dry spices in a spice grinder. Using a pestle and mortar or small food processor, grind the mint with the garlic, lemon and salt then slowly add the olive oil to form a loose paste.

Rub the lamb on all sides with the paste and then the spices. Roll the lamb back into its original shape and tie with kitchen string, as shown. Cook in the panggangan for 2 hours, turning occasionally. Turn up the temperature to 180C/fan 160C/gas 4 for the last 10 minutes. Remove and rest for 20 minutes before carving.

Meanwhile,mix the yoghurt with a good grinding of black pepper, a pinch of salt, and mix with a little lemon juice.

To make the pickled cucumber, grate the cucumber on a box grater using the coarsest side. Mix with a good pinch of salt and leave to drain in a sieve for 30 minutes. Bring the honey to a boil and heat until deep golden brown, about 10 minutes, then carefully add the vinegar and leave to cool. Mix with the cucumber and the chopped dill.

Serve the pickled cucumber and peppered yoghurt with the lamb and couscous.

Nutrition Per Serving

554 kcalories, protein 48.6g, carbohydrate 14.4g, fat 34 g, saturated fat 13.8g, fibre 0.4g, salt 0.64 g

Recipe from olive magazine, October 2011.

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