Home
Recipes
Carb Conscious

Upgraded tuna niçoise

Canned food

Upgraded tuna niçoise

20 minutes

Green salad with cucumber-seed dressing

Salad recipes

Green salad with cucumber-seed dressing

Spicy Spanish beans with crispy pork fillet

Beans recipes

Spicy Spanish beans with crispy pork fillet

20 minutes

Ostrich steaks with grapefruit-and-cucumber salad

Ostrich recipes

Ostrich steaks with grapefruit-and-cucumber salad

10 minutes

Basil pesto-crusted fish

Battered and

Basil pesto-crusted fish

15–20 minutes

Chicken livers with carrot mash and crispy kale

Carrot recipes

Chicken livers with carrot mash and crispy kale

25 minutes

Coconut chicken with pumpkin tagliatelle

Chicken recipes

Coconut chicken with pumpkin tagliatelle

30 minutes

Tropical coconut snow

Coconut recipes

Tropical coconut snow

Milk-and-butter-poached corn on the cob

Corn recipes

Milk-and-butter-poached corn on the cob

15 - 20 minutes

Creamy Brussels sprouts

Christmas recipes

Creamy Brussels sprouts

5 minutes

Chicken in coconut

Chicken breast

Chicken in coconut “gravy”

15 minutes

Yoghurt-marinated leg of lamb stuffed with spinach

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Load more

Yoghurt-marinated leg of lamb stuffed with spinach

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's marinating time

Cooking Time 6 hours

Ingredients

2.4 kg free-range leg of lamb, deboned (with the top of the leg bone still intact)
1 kg Woolworths Ayrshire plain double-cream yoghurt
1 T olive oil
2 t sumac
2 lemons, zested
2 t smoked chilli flakes
4 garlic cloves, finely chopped
200 g baby spinach, chopped
Sea salt and freshly ground black pepper, to taste
4 T butter

Method

1. Preheat the oven to 160°C. Combine all the ingredients, except the baby spinach and butter, and rub all over the leg of lamb until well coated. Marinate for 1 hour or more. Stuff the spinach inside the leg of lamb, roll up and secure with string.

2. Place the lamb onto a baking tray and roast for 5–6 hours, or until golden and tender, basting with the oil from the pan and occasionally adding butter to the surface of the meat.

Cook's note: The longer you leave the lamb in the yoghurt marinade, the tenderer it’ll be. You’ll praise the gods for this classic Hellenic pairing.

Discover more recipes featuring lamb here.