Roasted Lemon Lamb
(11 Jun 2021)

Roasted Lemon Lamb

Roasted Lemon Lamb
Serves 4-6
Recipe by Kate Wigley Romano
1 leg of lamb, deboned
250ml lemon juice
6 garlic cloves, crushed
1 Tbsp dried oregano
100ml olive oil
1 tsp salt
½ tsp black pepper  
Cooking method:
Rub the Lamb with all the ingredients, cover and refrigerate to marinade overnight.
Remove then cover with foil (or lid if in a dish)
Roast for at least 3 and a half hours at 180 degrees.
Remove the cover for the last 30 minutes, so it can get a little crispy on top.
Let the Lamb cool for about 10 minutes and then roughly slice, so it almost falls apart.
Serve with Pita, Tzatziki and red onion slices.

Tzatziki - Meze
1 cucumber
500g Greek yoghurt
2 cloves garlic
25g mint
pinch of salt
30g dill
Grate 1 cucumber.
Place in a colander with a pinch of salt. Let it sit for about 10 minutes.
Squeeze out all excess water from the cucumber.
Place in a big bowl with the grated garlic, finely chopped dill and mint and add the rest of the salt. Mix thoroughly.
Place in dish and refrigerate


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