When this dish hits the table, your guests will be WOWed! This butterflied lamb is a visual showstopper — a feast of colour and texture that only gets better as you eat. The yoghurt crust chars just enough to add depth and richness, while the pomegranate, cucumber and red onion salsa brings a burst of freshness and crunch. It’s a dish that delivers an explosion of flavour to match its stunning looks.
2 Tablespoons natural yogurt
2 Garlic cloves, crushed
2 Tablespoons tomato paste
1 Heaped tablespoon finely chopped thyme
2 Tablespoons lightly crushed coriander seeds
2 Tablespoons olive oil, plus extra for cooking
Sea salt flakes and freshly ground
Black pepper
Pomegranate salsa
200g Pomegranate seeds
¼ Cucumber, finely diced
1 small red onion, very finely diced
1 Cup Love
1 teaspoon fennel seeds
8 large mint leaves, finely chopped
2 tablespoons pomegranate molasses
1 tablespoon olive oil
Ensure meat is at room temperature. Combine the yoghurt, garlic, tomato paste, thyme, coriander seeds, and olive oil, seasoning generously with salt and pepper.
Rub the marinade all over the butterflied lamb leg and really work it in. Cover with gladwrap and marinate for a minimum of 30 minutes at room temperature, or overnight in the refrigerator, if preferred.
Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated meat in the pan with the skin side facing down. Seal the lamb on all sides until nice and brown, without letting it blacken or burn. It should have a nice crust in about 10 minutes.
Transfer the meat to the prepared baking tray and roast for 20 to 30 minutes, depending on how you like your meat cooked.
Meanwhile, combine all the ingredients for the salsa in a bowl, stir well and set aside.
Leave the lamb to rest, covered with kitchen foil, for 10 minutes before carving. Serve with the salsa drizzled across the thickly sliced meat, with a pot full for extras! Serve with garlic roasted potatoes and a salad.
