Firstly, unpack and wash the lamb, making several deep incisions all over the leg with a sharp knife.
Halve one of the preserved lemons, and cut both halves into slices, placing each slice all the way into an incision, along with a small sprig of rosemary. You should end up with around 10-14 of these filled incisions.
Halve the remaining two lemons along their equatorial circumference, and place them in the centre of a roasting dish, along with the two cloves of unpeeled garlic.
Place the lamb on top, and place the roasting dish in the oven for one and a half hours.
After one and a half hours, take out the dish, remove the lamb to a separate plate or platter, cover with foil and allow to rest for half an hour. This allows the meat to tenderize inside and finish cooking around the bone region.
To make the lemon sauce is really the easiest part of the entire recipe! Take the roasted garlic cloves from the dish and remove their papery skins. Place the pulp back in with the lamb juices and halved lemons, and add 250ml of water. Leave in the oven to bubble and reduce for 5 minutes, then transfer to a blender. Run the blender until the sauce is smooth and creamy, then season to taste with rosemary, salt and pepper. Serve over slices of the lamb.
Author's Comments
This recipe was given to me by a great friend of mine, and has provided many great sunday lunches! It's roast lamb, but the lemony marinade and sauce mean it's light on the stomach and not at all greasy! Serve with steamed asparagus and runner beans, goes well with the ethiopian bulgar wheat recipe on these pages!
* can be bought in jars at supermarkets.
** dried will do if not available, but it won't have that acidic hint of the fresh stuff.
Instructions
Preheat oven to 190°C / 375°F.
Firstly, unpack and wash the lamb, making several deep incisions all over the leg with a sharp knife.
Halve one of the preserved lemons, and cut both halves into slices, placing each slice all the way into an incision, along with a small sprig of rosemary. You should end up with around 10-14 of these filled incisions.
Halve the remaining two lemons along their equatorial circumference, and place them in the centre of a roasting dish, along with the two cloves of unpeeled garlic.
Place the lamb on top, and place the roasting dish in the oven for one and a half hours.
After one and a half hours, take out the dish, remove the lamb to a separate plate or platter, cover with foil and allow to rest for half an hour. This allows the meat to tenderize inside and finish cooking around the bone region.
To make the lemon sauce is really the easiest part of the entire recipe! Take the roasted garlic cloves from the dish and remove their papery skins. Place the pulp back in with the lamb juices and halved lemons, and add 250ml of water. Leave in the oven to bubble and reduce for 5 minutes, then transfer to a blender. Run the blender until the sauce is smooth and creamy, then season to taste with rosemary, salt and pepper. Serve over slices of the lamb.
Author's Comments
This recipe was given to me by a great friend of mine, and has provided many great sunday lunches! It's roast lamb, but the lemony marinade and sauce mean it's light on the stomach and not at all greasy! Serve with steamed asparagus and runner beans, goes well with the ethiopian bulgar wheat recipe on these pages!
* can be bought in jars at supermarkets.
** dried will do if not available, but it won't have that acidic hint of the fresh stuff.
Similar Recipes
Easter, lamb, leg of lamb, main courses