Greek leg of lamb with toum

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“I love serving this in pita breads or with roosterkoek cooked on the fire. If you prefer a deboned leg of lamb, reduce the cooking time to 45 minutes.” – Abigail Donnelly

Ingredients

For the marinade, mix:
4 T olive oil
1 t ground cumin
1 T coriander seeds
1 T paprika
1 lemon, juiced
6 cloves garlic, crushed
1/2 t salt
1 kg approx. free-range leg of lamb
For the celery-and-apple toum, mix:
2 sticks celery, roughly chopped
2 Granny Smith apples, chopped
15 g Italian parsley, chopped
salt, to taste
2 cloves garlic, minced
2 cups full-cream yoghurt

Cooking Instructions

1. Rub the marinade all over the lamb, then place in a cast-iron pan. Place in a kettle braai over medium coals. Cover and cook for 1 hour. Remove from the heat and rest for 10 minutes, covered loosely with foil.

2. Serve with the toum.

Find more lamb recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana