Imagine succulent lamb, marinated in fragrant spices and garlic, seared to perfection. Paired with cooling watercress tzatziki and sharp radishes, every bite balances heat and freshness. A stunning centrepiece that promises comfort and celebration in equal measure.
Simple. Delicious. Perfect.
By Matt TebbuttFrom Saturday Kitchen Recipes
This dish earns a Nutri-Score C. While the lamb provides essential iron and protein, the inclusion of olive oil and sesame seeds adds healthy fats that push the calorie count up. The fresh vegetable toppings help balance the nutritional profile significantly.
Equipment
- Pestle and mortar
- Knife
- Bowl
- Griddle pan
- Thermometer
Ingredients
For the lamb
- 4 garlic cloves, chopped
- 1 tbsp cumin seeds
- 1½ tsp dried thyme
- 3 bay leaves
- 1½ tsp dried oregano
- 4 tbsp olive oil
- 1 tbsp sesame seeds
- 1 lemon, juice only
- ½ leg of lamb (approx 1.2kg), butterflied
- sea salt and freshly ground black pepper
For the dressing
- 4 anchovy fillets
- 1 tbsp chopped capers
- 1 green chilli, chopped
- 5g fresh mint leaves
- 5g parsley
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
For the tzatziki
- 70g watercress
- 300g Greek yoghurt
- 2 garlic cloves, crushed
- 300g radishes, julienned
- 4 thinly sliced radishes, to garnish
- sea salt and freshly ground black pepper
Customise
- Swap the Greek yoghurt for thick natural yoghurt if you prefer a lighter texture.
- Use fresh rosemary instead of dried thyme for a piney, aromatic twist.
- Replace olive oil with rapeseed oil for a neutral flavour base.
Method
Marinate the Lamb (1 hour, make ahead)
- Smash those spices. Grab your pestle and mortar. Bash the garlic, cumin seeds, thyme, bay leaves and oregano until they smell incredible. Mix in the oil, sesame seeds and lemon juice. Season generously with salt and pepper. Rub this paste all over the butterflied leg of lamb, skin side down. Leave it on the counter for an hour while you prep the rest.
Sear and Roast (30 minutes)
- Get it piping hot. Preheat your oven to 220C (Fan 200C/Gas 7). Heat a griddle pan or fire up the barbecue until it’s screaming hot. Brown the lamb on all sides to lock in those juices. You want a nice crust.
- Oven time. Transfer the pan to the hot oven. Cook for around 15 minutes for medium. Check it—pink in the middle is perfect. Alternatively, trust your thermometer and pull it when it hits 60C. Remove and rest for 30 minutes. Seriously, let it rest.
Prep the Dips (Overlaps with resting)
- Mix the dressing. While the lamb rests, toss the anchovies, capers, chilli, mint, parsley, oil and vinegar together in a bowl. Give it a stir.
- Make the tzatziki. Blanch half the watercress for just a few seconds, then shock it in ice water. Drain, chop, and mix with the remaining watercress, yoghurt, garlic and julienne radishes. Season to taste. Crunchy meets creamy.
Serve (5 minutes)
- Cut and arrange. Slice the rested lamb across the grain. Lay the slices on a large plate. Spoon the dressing over the top. Serve the tzatziki on the side. Scatter over the reserved radishes and some fresh herbs. It is ready.
Chef’s Tip: Butterflying the lamb yourself gives you better control over thickness, ensuring even cooking. If buying pre-butterflied, check that it’s uniform before seasoning.
Suggested Wine Pairing
This robust meat with spicy marinade calls for a red wine with good tannins and earthy notes to complement the garlic and cumin.
- Grenache Blend – Fruity yet structured, it stands up to the rich lamb without overpowering the delicate watercress notes.
- Languedoc Syrah – Smoky and peppery elements mirror the spice rub beautifully while cutting through the fat.
- Spanish Rioja Crianza – A classic choice with cedar and cherry flavours that harmonise with the Mediterranean influences in the dish.