prep time: 10min
cooking time: 40min
serving: 6-10
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ingredients
1.5kg butterflied lamb leg
1/4 cup extra virgin olive oil
1/4 cup honey
juice & zest of 1 lemon
3 cloves garlic, crushed
2 sprigs rosemary leaves
4 sprigs thyme leaves
sea salt
rosemary salt
good quality sea salt
fresh rosemary leaves
lemon & herb yoghurt
3/4 cup unsweetened greek or coconut
yoghurt
juice & zest of 1 lemon
2 tbsp mint, finely chopped
2 tbsp flat leaf parsley, finely chopped
2 tbsp dill, finely chopped
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method
1. pre-heat oven to 180 c.
2. in a large bowl mix olive oil, honey, lemon juice, lemon zest, garlic, rosemary, thyme and sea salt.
3. add butterflied lamb leg and rub with marinade. cover and refrigerate for 1-2 hours or longer.
4. place lamb onto a roasting tray with rack.
5. roast for 35-40 minutes or until cooked to liking. rest for 20 minutes, covered loosely with foil. slice when ready to serve.
6. to make rosemary salt, bruise rosemary leaves in a mortar & pestle. combine with sea salt. season lamb just before serving.
7. to make lemon & herb yoghurt, in a small bowl mix yoghurt with lemon juice, zest, mint, parsley and dill. serve alongside lamb.
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recipe by @myfoodreligion
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