This is simply divine and the spiced yoghurt really makes it so tender and flavorful. Personally I like New Zealand lamb the best, and if you are making it for 6 people, then buy 2 boned shoulders as they have the most flavor.
Serves 4 (if you’re using two shoulders then double the recipe)
About 1 & 1/2 lbs boned leg or shoulder of lamb (Shoulder may have more fat but it has much more flavor)
2 good sized lemons, juiced
4 sprigs fresh thyme leaves, leaves stripped
1 tbsp salt
8 fl oz natural yoghurt (don’t use low fat yoghurt)
2 fresh red chillies seeded
bunch cilantro (fresh coriander) chopped
3 good sized cloves garlic
1 tbsp cinnamon
1/2 tbsp ground cloves
1/2 tbsp turmeric
1/2 tbsp ground cardamon
bunch fresh rosemary
Tenderize the lamb by opening it out and rubbing it all over with the lemon juice, 1 tbsp salt and the thyme leaves.
Leave for at least 4 hours then throw away the excessive lemon juice.
Whizz the yoghurt with the rest of the ingredients (except the rosemary) in the food processor to make the marinade.
Rub the marinade all over the meat and leave to marinate overnight in the fridge
Heat the oven to 450F. Put the lamb on a rack over a bed of the fresh rosemary in a roasting pan. If you don’t have a baking rack that fits in the roasting pan, don’t bother, it works fine either way.
Cook for 35 to 40 minutes or until cooked
Leave to rest for at least 20 minutes, covered with foil.
Slice and serve