Time: 4 hours + 24 hours for the marinade
Servings: 8



For the Marinade

  • 2.5 kg Lamb, leg or shoulder (bone in)
  • ¼ cup apple cider vinegar
  • 4 tbsp olive oil
  • Juice of 1 full lemon
  • 2 tbsp Greek yoghurt
  • 1 tbsp tomato paste or ketchup
  • 1 whole garlic head, minced
  • 4 Bay leaves
  • 2 tbsp Lamb Chops Seasoning
  • Pink Himalayan Salt & Black Pepper, to taste 

For the Side Vegetables

  • 5 potatoes, unpeeled and quartered
  • 8 carrots, peeled and trimmed (optional)

For Cooking

  • Boiled water



  1. Whisk all marinade ingredients together in a bowl and rub the mixture over the lamb. With the help of a knife, create about 10 holes or more allowing the marinade to enter into the meat. Reserve in the fridge and let marinate for 24 hours
  2. Preheat oven to 350 °F
  3. Place lamb leg in an oven tray with surrounding vegetables. Pour ½ cup boiled water around the lamb and cover with foil
  4. Place the lamb in the oven and let roast for 4 hours. Check it every hour to ensure that there’s still some sauce. If needed, add 1/4-1/2 cup boiled water and continue to roast
  5. Remove lamb from oven, uncover foil and let rest for 10 minutes
  6. Serve lamb and vegetables while hot!


WARNING: Sit tight, you're going to melt right into each bite! 


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