3.5 kg leg of lamb – deboned (from our butcher)
12 garlic cloves, peeled and cut into thirds
45ml (3 tsp) Food Lover’s smoked paprika
30ml (2 Tbsp) Food Lover’s Signature extra virgin olive oil
125ml (½ cup) Food Lover’s Signature lemon juice
500ml (2 cups) Food Lover’s double thick plain yoghurt
500ml (2 cups) Sauvignon Blanc (*Use more stock for Banting-friendly)
500ml (2 cups) chicken stock
2 large onions, peeled and quartered
10 sprigs thyme
3 sprigs rosemary
4 sprigs oregano
Salt and pepper, to taste
150g asparagus, halved diagonally and blanched
200g broccolini, blanched
100g peas, blanched
2 baby marrows, sliced into ribbons
Zest and juice of 2 lemons
60ml (¼ cup) olive oil
2 garlic cloves
45ml (3 Tbsp) parsley, chopped
50g shelled pistachios, toasted
Salt and pepper, to taste
Preheat the oven to 220°C. Using a small knife, make 12 incisions all over the lamb. Insert the pieces of
garlic into these holes. Sprinkle with the smoked paprika and freshly-ground salt and pepper, then drizzle the olive oil and the lemon juice over the lamb.
Pour the yoghurt on top of this, then using your hands, gently massage it into the meat.
Place the lamb into the oven for 25 to 30 minutes, then remove it from the oven.
Pour the wine and stock around the meat, as well as the onions.
Spread the herbs over the top of the meat and cover tightly with two layers of tin foil.
Reduce the heat of the oven to 160°C and place the meat back into the oven.
Allow to cook for 3 to 4 hours.
Once the lamb is tender and cooked, remove the foil and allow to cook for about 25 minutes to brown.
Once browned, remove the meat from the roasting dish and place it on a serving platter.
Strain the roasting tray juices and serve on the side with the lamb.
For the zesty vegetable salad; arrange all vegetables onto a serving platter.
In a small glass jar, combine zest and juice of lemons, olive oil, garlic and parsley, and season with salt and pepper.
Shake until emulsified and pour over your summer greens.
Enjoy the lamb with the zesty green vegetable salad.
