Sunday’s roast was a succulent leg of lamb marinated in yogurt, mint, lemon and garlic and slow roasted served with rosemary potatoes.
Ingredients
2 kg leg of lamb
1 cup Greek yogurt
Handful of fresh mint, chopped
6 garlic cloves, finely chopped
Juice of 1 large lemon, plus zest
1 tbsp olive oil
1 tblsp oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
1 red onion chopped
½ cup chicken stock
Method
Score the lamb with sharp knife.
Mix yogurt, mint, lemon juice, oregano, salt and pepper in a bowl and whisk together.
Rub garlic and olive into lamb.
Then place lamb into Ziploc bag with lemon pieces and zest and onion.
Pour marinade into bag and message to coat and seal.
Refrigerate overnight.
Preheat oven to 170C.
Place lamb and marinade, onion, lemon slices into roasting pan.
Add chicken stock around the lamb.
Cover and roast for 3 hours.
If you want to brown and crisp the top, increase temperature to 200C, remove lid and roast for another 10-15 minutes
Rosemary Potatoes
Ingredients
Potatoes, peeled and washed (quantity depends on family)
Kosher salt
1 chicken stock cube
Rosemary sprigs
Freshly ground black pepper
Paprika
2 tsp Dried rosemary
1 tsp sea salt
Corn flour
Method
Slice potatoes in half and add to pot and cover with water.
Add stock cube and bring to a boil and cook until 70% cooked.
Drain in a colander.
Preheat oil in roasting dish in the oven at 180 degrees.
Season potatoes with salt, pepper and rosemary.
Sprinkle corn flour and toss potatoes to coat.
When oil hot carefully remove the dish and add the potatoes and add rosemary sprigs.
Roast until golden and crisp.
Prepared, tried and tested by: Melanie Kramar
