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Saffron Infused Roast Lamb

The Saffron Infused Roast Lamb is a great Grecian Classic that you could try for a Sunday lunch. It is a combination of tender juicy lamb with a crust which is spicy and tart.


  • 1 small leg of 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 FRUGURT Dahi (Plain Unsweetened Yogurt)

  • 4tbsp olive oil

  • 2 onions, sliced

  • 2 star anise

  • 1 cinnamon stick, broken in half

Serves: 4 | Total Time: 2 hours 30 minutes and marination time for 6-8 hours or overnight.


  • 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, Dahi and 2tbsp oil. Pour over the lamb and rub into the cuts.

  • Marinate for 6-8 hours or preferably overnight.

  • Preheat the oven to 170°C, 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 saute 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.

  • Serve this with crunchy green beans or buttered potatoes. 

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