Spicey Roast Lamb

Ingredients
1.5Kg Leg of Lamb
1 Teaspoon Each Chilli Powder, Garlic (crushed), Coriander, Cumin, Salt
1 Tablespoon Breadcrumbs
2 Tablespoons Lemon Juice
2 Tablespoons Sultanas
3 Tablespoons Natural Yoghurt
Oil
Salad Leaves, Cherry Tomatoes, Lemon Wedges, Chopped Fresh Coriander and Grated Carrot to serve

Equipment
1 Mixing Bowl
1 Blender
Tin Foil
1 SHARP Knife

The Good Bit

1. Pre heat your oven too 180c 350f gas mark 4, trim any fat that you can from the leg of lamb, rinse it, then pat dry and set on a sheet of tin foil that will be large enough to cover it.
2. Mix all the teaspoons of spices together in the mixing bowl, the rest of the ingredients (breadcrumbs, yoghurt, lemon juice, sultanas and a splash of oil) should be blended until you have a smooth paste, combine this then with the spice mixture and mix well.
3. Pour your spice mixture over your lamb and rub it in well then cover with the tin foil, cook in the oven for 1 hour 30 minutes, remove and with the juices in the tin foil baste the leg again, you may need to use a spoon here, this time whack the lamb in the oven uncovered to brown off for 45 minutes.
4. Serve on a bed of salad leaves, chopped cherry tomatoes and fresh coriander and maybe some grated carrot and lemon wedges.
   

Serves 6

Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4

Spicey Lamb Meatballs

Ingredients
500g Minced Lamb
1 Onion (finely chopped)
A Pinch of Black Pepper
2 Teaspoons Cumin
1 Teaspoons Allspice
1/4 Teaspoon Cayenne Pepper
4 Tablespoons Chopped Fresh Coriander
4 Small Nan/Pita Breads (or tortillas)
Salad Leaves
1 Red Onion (thinly sliced)
4 Tablespoons Greek Yoghurt
1 Lemon (cut into wedges to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan

The Good Bit

1. Mix the lamb, spices, herbs and chopped onion together, wet your hands and make 20 or so little meat balls, fry in a pan for 10-15 minutes until browned evenlyall over.
2. Warm up the nan/pita or tortillas, place on a plate, top with the salad leaves and a sprinkle of the red onion slices, scatter over a few of the meat balls, heap on a good spoonful of Greek yoghurt and add a slice of lemon at the side.
   

Serves 4