Lemon & Yoghurt Leg of Lamb

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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


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


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.

Panna Cotta Foodlovers festive