Lemon & Yoghurt Leg of Lamb
November 28, 2018
A new festive favourite this Christmas! A sneak-peak recipe that is Too Good To Resist: Lemon & Yoghurt Leg of Lamb with Zesty Vegetable Salad
- Yields: 6 - 8 Servings
1Preheat the oven to 220°C. Using a small knife, make 12 incisions all over the lamb. Insert the pieces of
2garlic 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.
3Pour the yoghurt on top of this, then using your hands, gently massage it into the meat.
4Place the lamb into the oven for 25 to 30 minutes, then remove it from the oven.
5Pour the wine and stock around the meat, as well as the onions.
6Spread the herbs over the top of the meat and cover tightly with two layers of tin foil.
7Reduce the heat of the oven to 160°C and place the meat back into the oven.
8Allow to cook for 3 to 4.
9Once the lamb is tender and cooked, remove the foil and allow to cook for about 25 minutes to brown.
10Once browned, remove the meat from the roasting dish and place it on a serving platter.
11Strain the roasting tray juices and serve on the side with the lamb.
12For the zesty vegetable salad; arrange all vegetables onto a serving platter.
13In a small glass jar, combine zest and juice of lemons, olive oil, garlic and parsley, and season with salt and pepper.
14Shake until emulsified and pour over your summer greens.
15Enjoy the lamb with the zesty green vegetable salad.