We love this easy lamb recipe that uses yoghurt to add tangy flavours and help to tenderise the meat. Combine it with your favourite spices to marinate a leg of lamb for the perfect Sunday lunch.
Preheat oven to 180C.
Place the yoghurt, garlic, cumin, coriander, fennel, lemon rind, salt and pepper in a medium bowl and mix to combine.
Spread the yoghurt mixture all over the lamb and sprinkle with salt and pepper.
Place the lamb on an oven tray lined with non-stick baking paper.
Cook for 20-30 mins or until medium-rare or cooked to your liking.
Set aside to rest for 5 mins before slicing to serve sprinkled with the cumin seeds, salt and pepper, and served with extra yoghurt.
1½ cups (420g) Zany Zeus Greek-style yoghurt, plus extra to serve
4 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground fennel
1 teaspoon lemon rind, finely grated
Sea salt and cracked black pepper
Butterflied lamb leg
Cumin seeds, to serve