4 cups whole-milk yogurt
For the spice blend:
3 tablespoons dried coriander seeds, ground
1 ½ tablespoons cumin, ground
1 tablespoon caraway seeds
½ tablespoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon crushed black pepper
7 large garlic cloves, minced
1 large cucumber finely chopped
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
6 garlic cloves slit into long pieces
Rosemary springs (pick off the leaves)
2.5 to 3kg butterflied leg of lamb, opened like a book (Just ask the Butcher to do this for you and they will pre cut it the way you want)
5 red potatoes
1 red onion
1 cup small cherry tomatoes
1. Mix two cups of yogurt, one teaspoon of the spice blend, two minced garlic clove, and chopped cucumber in a small bowl. Season to taste with salt and pepper. Cover and chill.
2. Mix the remaining two cups of yogurt with the remaining Spice Blend, minced garlic cloves, olive oil, and lemon juice in a large bowl. Add lamb, coating it completely. Allow to soak the yogurt for minimum one hour in the refrigerator and as much as overnight.
3. Using a grill pan, sear the lamb browning all sides on medium-high heat. Season lamb with salt and pepper. Let it rest for at least 10 minutes.
4. Put slits in the lamb into which you stuff garlic and rosemary. Place lamb into a large lidded casserole dish and put the lid on. Slow roast the lamb at about 140 degrees Celsius for approximately 3 to 4 hours checking regularly. Take out to rest for 30 minutes before serving.
5. While lamb is roasting, place lemon halves on a pan, browning them on both sides. This can be used as garnish when lamb is finished.
6. As the meat comes out of its 30 - minute rest, turn the heat up to 180 – 200 degrees Celsius and get the roughly chopped vegetables on a baking tray. Drizzle with olive oil when finished and pop back into the oven for a few minutes. Sprinkle sea salt and ground black pepper for more flavour.
7. Serve around the lamb or separately.