Inspired Essex Magazine

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Fresh tastes – An organic spring lunch

Celebrate the arrival of spring with some mouth-watering organic recipes from Why I Love Organic. These delicious recipes are full of organic goodness, easy to make and full of seasonal flavours.

The Slow Roasted Lamb can be prepped first thing in the morning or even the night before. Try serving this with crunchy green beans and buttered new potatoes for a fabulous dinner.

Discover Organic (RRP £14.99) is available at selected Waitrose stores and online at

Slow Roasted Lamb Marinated With Saffron Infused Yogurt

Preparation time: 10-15 minutes (Marinate for 5 – 6 hours or overnight)

Cooking time: 2 hours

Serves: 4


  • 1 small leg of organic lamb, 1.2kg-1.5kg
  • 2 garlic cloves, crushed
  • 2cm piece of root ginger, grated
  • Juice of 1 lemon
  • 1 tbsp. saffron strands or turmeric
  • Pinch of sugar
  • Pinch of salt
  • ½ tsp chilli powder
  • 125g organic Greek yogurt
  • 4tbsp olive oil
  • 2 onions, sliced
  • 2 star anise
  • 1 cinnamon stick, broken in half


Make a few deep cuts in the surface of the lamb. Place the garlic cloves and ginger with the lemon juice in a food processor or mini chopper and blend to form a paste.

Place the saffron strands (or alternatively use 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 2tbsp oil. Pour over the lamb and rub into the cuts.

Marinate for 4- 6 hours or preferably overnight.

Preheat the oven to 170ºC, gas mark 3.

Heat the remaining oil in a large casserole dish which is large enough to fit the lamb.

Add the sliced onions and whole spices and sauté until softened but not brown. Add the leg of lamb then either seal with foil or a lid or both. Place in the oven and cook for 1½ hours.

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.

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


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This entry was posted on April 2, 2012 by in Dine in Style and tagged , , , .

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