Roast Lamb in Saffron-infused Yogurt

This Greek-inspired main combines juicy, tender lamb with a slightly tart and spicy crust - it's a great one to try for Sunday lunch.


  1. 1 Make a few deep cuts in the surface of the lamb. In a food processor blend the garlic cloves and ginger with the lemon juice into a paste.

  2. 2 Place the saffron strands (or turmeric) in a small bowl with the sugar and salt and pour over 1tbsp hot water. Let it soak for 5 minutes. Mix together the garlic paste, saffron, chilli powder, yogurt and 2 tbsp oil.

  3. 3 Pour over the lamb and rub into the cuts. Marinate for 4-6 hours or preferably overnight. Preheat the oven to a 175C/Gas 3.

  4. 4 Heat the remaining oil in a large casserole dish which is large enough to fit the lamb. Add the sliced onion and whole spices and saute until softened but not brown.

  5. 5 Add the leg of lamb then either seal with foil or a lid or both. Place in the oven and cook for 90 minutes.

  6. 6 Remove the foil and lid and baste. Cook for a further 30 minutes without the foil or lid until the lamb is golden brown, really tender and completely cooked through.

  7. 7 Allow the lamb to rest for 10 minutes before carving. Spoon over the onions and pan juices to serve.


  • 1 leg of lamb, around 1.2kg in weight
  • 2 cloves garlic, crushed
  • 2 cm root ginger , grated
  • 1 lemon , juiced
  • 1 tbsp saffron, you could alternatively use turmeric
  • 1 pinch sugar
  • 1 pinch salt
  • ½ tsp chilli powder
  • 125g Yeo Valley Organic Natural Greek Style Yogurt
  • 4 tbsp olive oil
  • 2 onions , sliced
  • 2 star anise
  • 1 cinnamon stick , broken in half

Serves 6

Total time required 2 hrs 25 mins

  • Preparation time: 15 mins
  • Cooking time: 2 hrs 10 mins
  • Other time: 4-6 hours marinating time

Yeo Valley Recipe kindly supplied from the Yeo Valley "Great British Farmhouse Cookbook"