Chef Luke Thomas serves up summer spiced leg of lamb on This Morning.

Luke is a chef at the restaurant Luke’s Dining Room at Sanctum on the Green, in Cookham and is one of the youngest chefs on TV.

(All of Luke’s recipes are available in his cook book Luke’s Cookbook, available at Amazon.)

Today he cooks a delicious spiced lamb with tzatziki that is ideal for the summer.

The ingredients are: 800g-1kg leg of lamb, bones, 1 lemon halved and 1 head of garlic, split in half.

For the marinade: 2 onions, peeled and roughly chopped, 3 garlic cloves, peeled and roughly chopped, 1 small bunch of fresh flat-leaf parsley leaves, 1 bunch of fresh coriander leaves, I tablespoon chilli powder, 2 tablespoons ground cumin, 2 tablespoons ground turmeric, 2 tablespoons sweet paprika, 30g sea salt, 100ml olive oil, Juice and zest of 1 lemon, 1 lemon halved, 1 head of garlic, split in half, Salt and pepper.

For the tzatziki: 1 cucumber, peeled, halved lengthways, deseeded and diced, 2 garlic cloves, peeled and crushed, 200g thick Greek yoghurt, 75ml extra virgin olive oil, 20 fresh mint leaves, roughly chopped and Sea salt.

To prepare the dish, blitz all the marinade ingredients in a food processor until you achieve a fine paste.
Season with salt and pepper.

Rub the paste all over the lamb, making sure to really work it into the flesh, then place the lamb in a roasting tin and leave to marinate in the fridge overnight.

When you’re ready to cook the lamb, preheat the oven to 200ºC.

Season the lamb with a little more salt and pepper, then roast in the oven for 1 hour, until golden brown all over.

Place the lemon halves and the split head of garlic in the roasting tray with the lamb, for additional flavour.
For the tzatziki, mix together all the ingredients in a bowl and refrigerate until needed.

When the lamb is cooked, remove it from the oven and leave it to rest, covered in foil, for 15 minutes before carving, and squeeze.