Lamb Recipe

Prepare the marinade

In a large bowl combine Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, thyme, ground cumin, smoked paprika, ground black pepper and kosher salt. Whisk until smooth and evenly combined.

Marinate the lamb

Add the cubed lamb to the bowl and toss thoroughly so each piece is coated in the marinade. Cover tightly and refrigerate for minimum 2 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Prepare vegetables

While the lamb marinates (or 30–45 minutes before cooking), preheat the oven to 220°C (425°F). In a roasting pan or rimmed baking sheet, combine potatoes (if using), red onion wedges, red bell pepper, zucchini slices and cherry tomatoes. Drizzle with 2 tbs olive oil, season with 1 tsp salt and 1 tsp black pepper and toss to coat evenly.

Roast the vegetables

Arrange vegetables in a single layer. Roast in the preheated oven for 20–30 minutes, turning once halfway, until potatoes are tender and vegetables are lightly charred. If using quick-cooking vegetables only (no potatoes), roast 12–18 minutes.

Pan-sear or grill lamb

Remove the lamb from the refrigerator 20 minutes before cooking to take off the chill. Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbs olive oil (or preheat a grill to medium-high). Working in a single layer and not crowding the pan, sear marinated lamb pieces for 2–3 minutes per side until a deep brown crust forms. For medium doneness aim for an internal temperature of 63°C (145°F) — total cook time about 6–8 minutes depending on piece size. If grilling, cook similarly over medium-high heat, turning to develop char.

Finish in oven (optional)

If pieces are large or you prefer more even cooking, transfer seared lamb to a 200°C (400°F) oven for 6–10 minutes until desired doneness. Let rest 5–8 minutes before serving so juices redistribute.

Combine and garnish

Transfer roasted vegetables to a serving platter and spoon rested lamb over or alongside them. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the lamb.

Make the sauce

In a small bowl combine 1 cup plain yogurt, drained cucumber, grated garlic, chopped dill or mint, lemon juice and 1/4 tsp salt. Stir until smooth. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Serve

Serve the yogurt-cucumber sauce on the side as a cooling accompaniment to the warm lamb and roasted vegetables.