2tsp. each ground cumin and dried mixed herbs (such as thyme and oregano)
2 fat garlic cloves, crushed
4Tbsp. olive oil
20g pack fresh mint or coriander, finely chopped
1 lemon, cut into wedges, to serve
Directions
Step 1
Remove the ties from both lamb joints. Cut the meat if you need to, using a sharp knife, to allow the lamb to open out into a flat piece.
Step 2
Mix the cumin, dried herbs, garlic and oil together in a small bowl with 1tsp salt to make a paste. Spread half the paste over the flesh side of the lamb, then turn over and spread with the remaining paste.
Step 3
Preheat the grill to its highest setting (or use the barbecue if you prefer). Transfer the lamb to the grill pan or a shallow roasting tin, flesh side up. Cook about 15cm (6in) away from the heat for 15min. Turn and cook for a further 15min until the lamb is crisp on top but pink in the middle.
Step 4
Set aside one half of the lamb to cool, then wrap and chill ready for the following night. Spoon the pan juices over the second joint, sprinkle with fresh herbs and serve the meat warm, thinly sliced, with the lemon wedges.
To get ahead
Prepare the lamb and marinate in the fridge for up to two days. Take out around 30min before cooking to take off the chill.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
