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.
Recipe and image courtesy of foodloversmarket.co.za