Yoghurt-marinated leg of lamb stuffed with spinach

Yoghurt-marinated leg of lamb stuffed with spinach

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  • 6
  • Easy
  • Carb Conscious
  • 15 minutes, plus 1 hour's marinating time
  • 6 hours
  • Delaire Graff Botmaskop 2015

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

Cooking Instructions

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.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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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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