SLOW-ROASTED LEMON AND YOGHURT LEG OF LAMB
- Easter Feast
3.5kg leg of lamb
12 cloves garlic, peeled and cut into thirds
3 tsp Food Lover’s smoked paprika
2 tbsp Santagata extra virgin olive oil
2 large onions, peeled and quartered
10 sprigs thyme
3 sprigs rosemary
4 sprigs oregano
½ cup Food Lover’s lemon juice
2 cups Lancewood double cream yoghurt
2 cups Fat Bastard Sauvignon Blanc
2 cups chicken stock
Food Lover’s freshly-ground salt and pepper
Using a small knife, make about 20 incisions all over the lamb.
Push 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 a preheated 220 °C oven for 25-30 mins, then remove it from the oven.
Pour the wine and stock around the meat, as well as the garlic and 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 in.
Allow to cook for 3-4 hours before having a look.
If it needs liquid, then add more stock or water, but make sure the tin foil is tightly replaced.
Allow to cook for a further 2 hours.
The meat should easily fall off the bone.
Remove the tin foil and place it back in the oven for about 25 mins 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.