Spicy pomegranate leg of lamb with cucumber and avocado yoghurt

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 25 to 35 minutes

Ingredients

1 x 600 g leg of lamb
Olive oil
½ cuo pomegranate molasses
1 cucumber
Garlic bulb
Ripe avocado
2 plain yoghurt
2 cloves garlic, crushed
Squeeze of lemon juice

Method

Preheat the oven to 180°C. Rub leg of lamb with olive oil, drizzle with pomegranate molasses and season to taste.
Place on a hot grid over smouldering coals and braai, turning occasionally, for 25 to 35 minutes, or until charred on all sides and cooked to your liking.
Meanwhile cut cucumber into rough chunks and toss with thinly sliced wild garlic bulb, chunks of ripe avocado, plain yoghurt, crushed cloves garlic and a squeeze of lemon juice.
Serve slices of fragrant lamb topped with the refreshing avocado yoghurt in warm pittas or wraps.

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