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Cumin and yoghurt BBQ lamb leg

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 2 serves veg or fruit

This cumin spiced lamb leg is tender and flavourful, a BBQ sensation to wow your pallet.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time15 minutes, + 2 hours marinating & 20 mins resting time
Cumin and yoghurt BBQ lamb leg

Ingredients

  • 2 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs finely chopped coriander stems and roots
  • 2 garlic cloves, crushed
  • 1 cup (280g) Greek-style yoghurt
  • 1.5kg Coles GRAZE Half Lamb Leg
  • 1 lime, rind finely grated, juiced
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 Lebanese cucumbers, thinly sliced
  • 1 red onions, thinly sliced
  • 250g mixed tomatoes, chopped

Nutritional information

Per serve: Energy: 1776kJ/425 Cals (20%), Protein: 63g (126%), Fat: 9g (13%), Sat Fat: 3g (13%), Carb: 26g (8%), Sugar: 11g (12%), Dietary Fibre: 8g (27%), Sodium: 1634mg (82%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine paprika, cumin, ground coriander, chopped coriander, garlic and ½ cup (140g) yoghurt in a large shallow dish. Add lamb and turn to coat. Loosely cover and place in fridge for 2 hours to develop the flavours.

  2. Step 2

    Preheat oven to 180°C. Place lamb in a roasting pan. Spray with olive oil spray and season well. Roast for 1 1/4 hours for medium or until the lamb is cooked to your liking. Loosely cover with foil and set aside for 20 mins to rest.

  3. Step 3

    Blend the lime rind, lime juice, half the coriander leaves, half the mint and remaining yoghurt in a blender until smooth. Season. Transfer to a bowl.

  4. Step 4

    Arrange cucumber, onion, tomato, remaining coriander leaves and mint on a serving platter with the lamb. Drizzle with yoghurt mixture. Slice to serve.

Recipe tip

COOK. STORE. SAVE
Use it up:
Any leftover lamb will keep for up to 3 days. Set aside to cool, then transfer to an airtight container and place in the fridge. Enjoy it in salads or sandwiches or on pizzas.

Cumin and yoghurt BBQ lamb leg

Cumin and yoghurt BBQ lamb leg
  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time15 minutes, + 2 hours marinating & 20 mins resting time
Ingredients
  • 2 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs finely chopped coriander stems and roots
  • 2 garlic cloves, crushed
  • 1 cup (280g) Greek-style yoghurt
  • 1.5kg Coles GRAZE Half Lamb Leg
  • 1 lime, rind finely grated, juiced
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 Lebanese cucumbers, thinly sliced
  • 1 red onions, thinly sliced
  • 250g mixed tomatoes, chopped
    Description

    This cumin spiced lamb leg is tender and flavourful, a BBQ sensation to wow your pallet.

    Method
    1. Step 1

      Combine paprika, cumin, ground coriander, chopped coriander, garlic and ½ cup (140g) yoghurt in a large shallow dish. Add lamb and turn to coat. Loosely cover and place in fridge for 2 hours to develop the flavours.

    2. Step 2

      Preheat oven to 180°C. Place lamb in a roasting pan. Spray with olive oil spray and season well. Roast for 1 1/4 hours for medium or until the lamb is cooked to your liking. Loosely cover with foil and set aside for 20 mins to rest.

    3. Step 3

      Blend the lime rind, lime juice, half the coriander leaves, half the mint and remaining yoghurt in a blender until smooth. Season. Transfer to a bowl.

    4. Step 4

      Arrange cucumber, onion, tomato, remaining coriander leaves and mint on a serving platter with the lamb. Drizzle with yoghurt mixture. Slice to serve.