Serves 4 – 5
Coating the lamb with the Moroccan spiced yoghurt serves to flavour and at the same time tenderise the meat. Initially when the picture was taken we used 1 cup of yoghurt but on a subsequent cook out we decided that ½ cup gave a better result.
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Products in this recipe

Braai & Grill Seasoning

You will need

1.3 kg leg of lamb, de-boned (reserve the bones)
3 cloves garlic, quartered lengthways
Ina Paarman’s Braai & Grill Seasoning
olive oil

2 t (10 ml) cumin
1 t (5 ml) turmeric
1 t (5 ml) ground coriander
½ t (2.5 ml) ground cardamon
1 T (15 ml) grated lemon rind
½ cup (125 ml) plain full cream yoghurt

Ina’s Tip

We are working on a Moroccan Spice. It should be available in store soon, if not, use the spice mix above, otherwise use 2 ½ T (37.5 ml) of the new Moroccan Spice plus 1 T (15 ml) of grated lemon rind. Add to the yoghurt. No other seasonings or spices are needed.


Make cuts into the boned lamb and insert garlic quarters. Season meat with Garlic Pepper Seasoning.

Mix all the spiced yoghurt ingredients together and spoon all over the lamb. Refrigerate overnight in a lidded plastic container.

Adjust the oven rack to one shelf below the middle, preheat oven to 180°C.

Place reserved lamb bones in a roasting pan and spread marinated lamb out over the bones, best side up. No need to remove the spiced yoghurt.

Roast for ±1 hour until lamb is done, but still slightly pink inside (70°C).

Drizzle lamb with a little olive oil once or twice during the cooking process.

NB: Use a meat thermometer inserted in the thickest part of the meat for accurate results. Rest lamb for 10 minutes before carving.

Serve with our Roast Onion Ready To Serve Gravy.

Suggested accompaniments

Baked Tomatoes with Coriander Crumbs and Apricot Rice