Let your oven do all the work for you with this amazing melt-in-the-mouth slow-cooked lamb. Laced with spices and herbs, it’s the perfect set-and-forget dish.


  •  2.5kg leg of lamb
  •  3/4 cup plain Greek-style yoghurt, plus extra to serve
  •  1 tablespoon ground cumin
  •  1 tablespoon dried oregano
  •  2 teaspoons paprika
  •  2 teaspoons ground cinnamon
  •  2 garlic cloves, finely chopped
  •  1 teaspoon cracked black pepper
  •  1 tablespoon extra virgin olive oil
  •  2 tablespoons pine nuts, toasted
  •  1 pomegranate, halved, seeds removed
  •  1/2 cup chopped fresh coriander leaves, plus extra leaves to serve
  •  1/3 cup chopped fresh mint leaves, plus extra leaves to serve
  •  200g tub baba ghanoush, to serve
  •  Lemon wedges, to serve


  •  50g butter
  •  1 small brown onion, thinly sliced
  •  1 garlic clove
  •  1/3 cup dried risoni
  •  2 cups white long-grain rice
  •  1 litre chicken stock


  • Step 1
    Preheat oven to 130C/110C fan-forced. Place lamb in a large roasting pan. Combine yoghurt, cumin, oregano, paprika, cinnamon, garlic and pepper in a bowl. Season with salt. Rub yoghurt mixture all over lamb to coat. Drizzle with oil. Bake, uncovered, for 6 hours or until lamb is well-browned and meat is falling from the bone.
  • Step 2
    30 minutes before serving, make rice pilaf. Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and risoni. Cook, stirring, for 2 minutes. Add rice. Cook, stirring, for 30 seconds. Add stock. Stir well to combine. Cover. Bring to the boil or use a rice cooker. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork to separate grains.
  • Step 3
    Shred lamb. Sprinkle with pine nuts, pomegranate, coriander and mint. Serve with rice pilaf in our range of rice bowls, extra coriander and extra mint, baba ghanoush, extra yoghurt, lemon wedges and some bread.

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