1.5kg butter fried leg of lamb, trimmed of excess fat and sinew
2 large onions, quartered
For the spiced yogurt marinade
300g full fat Greek natural strained yogurt
2 tbsp rose petals, plus extra to garnish
2 tbsp sweet smoked paprika
1 tbsp hot smoked paprika
1 tbsp freshly ground black pepper
1 tbsp ground cinnamon
1 tbsp ground coriander
1 tbsp tomato purée
1 tsp chilli flakes
1. Mix all the marinade ingredients together really well and rub 1⁄2 all over the lamb; marinate for at least 3 hours. Chill the rest of the marinade for later.
2. Preheat the oven to 220 ̊C, gas mark 7. Put the onion in a large roasting tin. Season the lamb generously with salt and sit it on top of the onions. Roast in the centre of the oven for 15 minutes; turn the lamb and roast for 15 minutes more.
3. Brush or spoon over the remaining marinade. Reduce the temperature to 180 ̊C, gas mark 4, and roast for another 15 minutes. Remove the lamb from the oven, cover loosely with a sheet of foil and leave to rest for at least 20 minutes before carving. Scatter with a few more rose petals to serve.
Recipe created by Sarit Packer & Itamar Srulovich / photograph by Maja Smend, recipe and image courtesy of Waitrose & Partners Food