2 kg (4 pound) leg of lamb
2 lemons, halved
3 cloves of garlic, peeled
1 heaped tablespoon of ras el hanout (see comments)
Ras el hanout is known in Arabic as “top of the shop” spice blend. It is used extensively in Moroccan & North African cuisine.
3/4 cup of greek natural yoghurt
Juice of half a lemon
1 tablespoon of chopped parsley
salt and white pepper to taste
Pairs well with …..
roasted potatoes & rocket (arugula)
Hints and Tips
Add more garlic if you like a stronger garlic flavour through the lamb.
Pre heat a fan forced oven to 180C (360F) degrees.
In a baking pan large enough to fit the lamb, cut the lemons in half and place cut side down.
Place the lamb on top so the lemons act as a trivet for the leg of lamb.
With a small knife, make three deep incisions in the lamb about 6 cm apart.
Insert the garlic cloves into each incision.
Sprinkle the lamb with the ras el hanout and rub into the lamb thoroughly.
Place lamb into oven and cook for 1 hour 20 minutes.
Remove lamb from oven, cover with aluminium foil and allow to rest for 10 minutes.
Place all ingredients in a bowl and combine.