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Recipe for :

Roast Lamb with Spiced Yoghurt Crust

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"For all you Lamb lovers, like myself, this is a must. Easy and just go by the directions and it will turn out fabulously"


2kg leg of lamb
4 cloves garlic, quartered
2 teaspoons ground paprika
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon saffron threads
2 teaspoons grated lemon rind
2 cups (500ml) plain yogurt

  • Combine ground spices, saffron, rind and yogurt in bowl; mix well.
  • Spread spiced yogurt over lamb, cover and refrigerate overnight.
  • Place lamb on wire rack in baking dish, add enough water to cover base of baking dish.
  • Bake, uncovered, in moderate oven about 1 1/2 hours or until crust is browned and lamb tender.
  • Remove from oven, cover loosely with foil; stand 30 minutes before carving.

Serves 6 - 8

Martin James