Greek-style slow-roasted lamb with minty pesto
( SERVES 8 )
This celebratory dish (perfect for a modern Christmas menu) is slow-cooked to melt-in-the-mouth tenderness. The trick is to marinate the lamb for at least two days before cooking. Serve with new potatoes roasted with black olives, a roast vegetable salad and lightly cooked asparagus or peas.
|1 whole||Lamb leg, about 2.8kg|
|1 cup||sheep yoghurt, unsweetened, or regular unsweetened yoghurt|
|1 cup||Lemon juice|
|6 cloves||Garlic, crushed|
|2 tsp||Ground cumin|
|2 tsp||Sumac powder, optional|
|2 Tbsp||Runny honey|
- To make the minty pesto, blend everything to a smooth puree. Cover and chill until needed – it will keep for 4 to 5 days.
- Use a sharp knife to score 5 or 6 long, deep cuts across the top of the lamb.
- Combine yoghurt, lemon juice, garlic, spices, honey, salt and pepper in a large bowl or ceramic dish. Add lamb and mix to coat evenly. Cover and chill for at least 48 hours or up to 3 days.
- Preheat oven to 130C fanbake. Transfer lamb and marinade to a baking dish, cover and bake for 4 hours.
- Remove dish from oven and increase oven temperature to 200C fanbake. Strain lamb juices into a pot, then baste lamb with reserved juices and return to oven, uncovered, to roast for a further 30 minutes until skin is crusty and browned.
- Drain off cooking juices and skim off and discard any visible fat. Pour de-fatted juices back over the lamb or serve in a jug. Accompany with fresh minty pesto.
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