Main Meals

Greek leg of lamb with toum

25 minutes
1 Hour

“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

Wine/Spirit Pairing
Woolworths HER Cherry Cinsault

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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