There is nothing better than a good Sunday leg of lamb roast!
With a special Mediterranean seasoning, this recipe will give you the BEST lamb roast every single time. Perfect for special occasions or intimate gatherings, this recipe celebrates the rich flavours and traditions of the Mediterranean region.
You can also freeze cooked lamb leg. You can carve the meat, remove the bone, and store the lamb in freezer-safe containers or zip-top bags for up to 2 months or so. Thaw overnight in the fridge. Reheat the thawed or refrigerated meat in the oven, covered, with a bit of liquid in the baking pan until warmed through.
Mediterranean leg of lamb
Ingredients
- 500g Greek yoghurt
- handful fresh coriander, roughly chopped + extra, to garnish
- 30ml (2 tbsp) olive oil
- 2 garlic cloves, peeled and halved
- 10ml (2 tsp) smoked paprika
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) salt
- freshly ground black pepper, to taste
- peel of 1 lemon
- 1 (about 2,5kg) leg of lamb
Instructions
Mix together all of the ingredients, except the lamb, in a bowl. Rub the leg of lamb with the marinade to cover all of the meat. Place in a resealable bag and refrigerate to marinate overnight.
When ready to cook, remove from fridge and bring back to room temperature. Preheat the oven to 200°C.
Roast the leg of lamb in its marinade in the oven, about 2 hours and 30 minutes. Serve topped with the sauce and extra coriander to garnish.
ALSO SEE: SLOW-COOKED RACK OF LAMB WITH GARDEN-VEGETABLE RISSOTTO AND SHERRY JUS
Slow-cooked rack of lamb with garden-vegetable risotto and sherry jus
Recipe and styling by Tina Maritz
Photograph by Andrea van der Spuy
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
