GREEK-STYLE SLOW-ROASTED LAMB WITH MINTY PESTO
Ready in 5 hours + marinating Serves 8 1 whole (about 2.8kg) bone-in leg of lamb 1 cup unsweetened sheep’s yoghurt (or regular yoghurt if you don’t need dairy-free)
¼ cup lemon juice
6 cloves garlic, crushed
2 tsp ground cumin
2 tsp sumac (optional)
½ tsp cinnamon
2 Tbsp runny honey
1 tsp salt
Ground black pepper, to taste Minty Pesto
2 packed cups mint leaves
½ cup neutral oil
½ tsp salt
½ cup shelled pistachios or walnuts, roasted Green part of 1 spring onion, coarsely chopped Zest of 1 lemon, finely grated
To make 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 48 hours or up to 3 days. Preheat oven to 130C fan bake. Transfer lamb and marinade to a baking dish, cover and bake for 4 hours. Remove dish from oven and increase oven temperature to 200C fan bake. 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.