Spiced Lamb Leg, Indian Inspired Yoghurt Base Marinade

A different take on the traditional roast lamb, the flavours in this Indian inspired marinade are fragrant and so delicious. Great for roasting a leg of lamb, but can also be used for other lamb cuts as well.

At a glance

Overnight to marinade and rest; approx 1 hour to cook.
Serves 6 - 8 people

Pair With

The Four of Us Pinot Noir
RRP $21.90

Tip: After opening the bottle, allow it to breathe for 15 minutes before drinking.


  • 1 tsp chili flakes
  • 1 bunch fresh coriander, chopped
  • 3 large garlic cloves, crushed
  • 1 thumb sized piece of ginger, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • juice of 1/2 fresh lime
  • 150g plain yoghurt

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  1. Stir together all ingredients and season with salt and pepper.
  2. Slash the lamb several times on both sides, then massage the marinade all over it.
  3. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hours).
  4. Let the lamb sit at room temperature for 1 hour before roasting.
  5. Preheat the oven to about 220 degrees and cook the lamb for 20 minutes, then reduce the oven to 180 degrees and cook until tender. (Generally 25 minutes per 500g at 180 degrees).