Ingredients

• 2kg/4lb 8oz lamb leg
• butterflied
• fat removed
• 1 tbsp olive oil
• 12 warmed flatbreads
• to serve
• 1 lemon
• finely grated zest and juice only
• ½ lemon
• juice only
• 1 tbsp runny honey
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 500ml/18fl oz plain yoghurt
• ¼ large cucumber
• seeds removed
• very finely chopped
• 1 bunch mint
• finely chopped
• ½ bunch dill
• finely chopped
• 2 tsp ground cumin
• ½ small lemon
• zest only
• 2 dill pickled cucumbers
• finely chopped

Directions

• 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.
• 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.
• 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.
• To make the raita
• mix together the yoghurt
• cucumber
• mint
• dill
• ground cumin
• lemon zest and pickled cucumbers and a good pinch of salt.
• 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.
• Slice the lamb and serve in warmed flatbreads with a dollop of herby raita.