Spiced leg of lamb with roasted chilli yoghurt recipe
 Bursting with Middle Eastern flavours, tender lamb is served with a smoked chilli yoghurt and herby fattoush-style salad. 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin1 tbsp ground coriander 2 oranges, zest and juice4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 1 tsp ground cinnamon 1 tsp ground allspice 1 tbsp smoked paprika 1 tbsp ground cumin 1 tbsp ground coriander 2 oranges, zest and juice 4 garlic cloves, crushed 2 tbsp olive oil 1 tsp ground black pepper pinch salt 1 leg of lamb on the bone 400g/14oz roasted red peppers8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurtsalt and black pepper 400g/14oz roasted red peppers 8 red finger chillies 2 tsp sweet smoked paprika 250ml/9fl oz Greek-style yoghurt salt and black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped2 garlic cloves, crushed10g/⅓oz fresh flatleaf parsley10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil1 lemon, juice only25ml/¾ fl oz muscatel vinegarsalt and freshly ground black pepper 2 tbsp sumac 2 beef tomatoes, chopped 100g/3½oz radishes, chopped 2 garlic cloves, crushed 10g/⅓oz fresh flatleaf parsley 10g/⅓oz fresh coriander 10g/⅓oz fresh mint 6 spring onions, chopped 200g/7oz pine nuts, toasted 2 tbsp olive oil 1 lemon, juice only 25ml/¾ fl oz muscatel vinegar salt and freshly ground black pepper Method To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour.When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray.Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened.Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To make the marinade, mix all the ingredients together in a bowl. To make the marinade, mix all the ingredients together in a bowl. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. To make the lamb, slash the leg all over with a sharp knife and rub in the marinade all over the lamb. Allow to marinate in the fridge overnight, or for at least 1 hour. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. When ready to cook the lamb, preheat the oven to 240C/220C Fan/Gas 9. Place the marinated leg of lamb in a large deep baking tray. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Roast in the oven for 30 minutes to blister, then turn the oven temperature down to 200C/180C Fan/Gas 6 and cook for a further 1 hour or more until pink – if using a temperature probe the internal temperature should reach 60C. Allow to rest until at room temperature or just warm. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Meanwhile, to make the chilli yoghurt, place the chillies and peppers on a baking tray and roast in the oven for 30–40 minutes or grill until they are blackened. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. Allow to cool, then remove the skin and seeds from the chillies and blend in a food processor along with the peppers, paprika and yoghurt. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To make the salad, mix all the ingredients together in a large bowl. Taste and season with salt and pepper. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish. To serve, spoon the chilli yoghurt generously over the base of a platter, slice the lamb thinly and lay over the top, then scatter over the salad to finish.