Recipe Tip: Slow-roasted Leg of Lamb
Top Recipe. All ingredients and tips for getting it right. The lamb is combined with wonderfully aromatic notes from the Orient. There is also homemade hummus and cucumber yogurt.
- 125 mlolive oil
- 45 mllemon juice
- 2 clove(s)garlic, crushed
- 3 sprig(s)rosemary
- 8mint leaves
- 2 ⅖ kgleg of lamb (on the bone)
- freshly ground pepper
- 4 clove(s)large garlic, peeled
- 250 gsoft ripe apricots, stone removed
- 4limes, halved
- 150 gpomegranate seeds
- 125 mlTahini paste
- 60 mllemon juice
- 2 clove(s)garlic, finely chopped
- 2 tinchickpeas, drained (400g per can)
- 250 mlboiled water
- black pepper, freshly ground
- olive oil
- 1small cucumber
- 250 mlGreek yoghurt
- 6mint leaves, finely chopped
- 1 clove(s)garlic, finely chopped
- black pepper, freshly ground
- 425 gkalamata olives
- 240 gsun-dried tomatoes
- 150 gradishes
Step 1To make the marinade, put the olive oil, lemon juice, garlic, rosemary leaves and mint in a blender and combine.
Step 2Place the leg of lamb in a non-stick roasting tray. Cover the meat with the marinade, cover with cling film and refrigerate for at least two hours. Preheat the oven to 160 °C.
Step 3Remove the cling film, season the meat with salt and pepper. Cover the roasting tray with aluminium foil and place in the oven to roast for three hours. Remove from the oven and remove the foil.
Step 4Peel the garlic and cut in half. Spread garlic around the meat and pour some of hte roasting juices over it.
Step 5Roast uncovered for a further two hours until the meat is tender.
Step 620 minutes before the finished roasting time, arrange apricots around the meat and heat through. Char the limes in a grill pan on a medium heat and then also add to the roasting tray. Scatter pomegranate seeds over the meat.
Step 7Serve with homemade hummus, cucumber yogurt, olives, sun-dried tomatoes and fresh radishes.
Step 8Put tahini and lemon juice in a blender.
Step 9Blend for one minute, scraping everything off the side so that the mixture collects at the bottom of the blender, and blend for another 30 seconds.
Step 10Add chickpeas and mix again. Then add boiling water until a smooth mass is formed. Season to taste with salt and pepper and place in a bowl.
Step 11Cover with cling film and refrigerate. Just before serving, divide the hummus between bowls and drizzle with a little olive oil and paprika powder.
Step 12Remove the ends of the cucumber, then cut the cucumber in half lengthwise and remove the seeds.
Step 13Cut into slices and place in a bowl.
Step 14Mix yogurt, mint and garlic in a bowl and season with salt and pepper. Spoon the yogurt over the sliced cucumber and mix well.
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