1 leg of lamb, about 1.75 kg
Salt and black pepper
4 cloves garlic
6 tbsp olive oil
6 tbsp lemon juice, plus grated lemon rind
150ml natural yoghurt
Season the lamb with salt and black pepper
Cut the garlic into small bits and insert in cuts all over the leg
Set aside for 4 hours or over night
Preheat the oven to230C
Heat the oil in a roasting dish in the oven until it sizzles, and sear the lamb on all sides, about 15 minutes
Remove from the oven and allow to cool slightly, then pour over half the lemon juice, the rind and half the yoghurt
Reduce the oven heat to 190C
Put the lamb in oven and cook, turning once and adding more lemon juice and yoghurt to form a golden brown crust
Cook until tender, about 1 1/2 hours
[FONT="]Serve with new potatoes and cumin
[/FONT]
Salt and black pepper
4 cloves garlic
6 tbsp olive oil
6 tbsp lemon juice, plus grated lemon rind
150ml natural yoghurt
Season the lamb with salt and black pepper
Cut the garlic into small bits and insert in cuts all over the leg
Set aside for 4 hours or over night
Preheat the oven to230C
Heat the oil in a roasting dish in the oven until it sizzles, and sear the lamb on all sides, about 15 minutes
Remove from the oven and allow to cool slightly, then pour over half the lemon juice, the rind and half the yoghurt
Reduce the oven heat to 190C
Put the lamb in oven and cook, turning once and adding more lemon juice and yoghurt to form a golden brown crust
Cook until tender, about 1 1/2 hours
[FONT="]Serve with new potatoes and cumin
[/FONT]
