Weekend Herald - Canvas - - ANNABEL LANGBEIN -

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.


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