Butterfly leg of lamb with flatbreads and herby raita

1. 1

   Sit the lamb on a board and spread it out in a butterfly shape. Lay cling film on the top and bash the thickest parts of the meat with a mallet, so that the meat is fairly equal in thickness throughout.

2. 2

   To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper.

3. 3

   Mix together until combined and pour over the lamb. Rub the marinade into the meat, cover and put in the fridge for at least two hours.

4. 4

   To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt.

5. 5

   Put a large griddle pan over a high heat, add the oil and then add the lamb - it will fit snugly. Fry for 10 minutes on each side, or until cooked through but still pink. Transfer to a board, cover in foil and rest for 15 minutes before carving.

6. 6

   Slice the lamb and serve in warmed flatbreads with a dollop of herby raita.

1 serving ≈ 171 g

Nutrition values are estimates. - means data is unavailable.