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Leg of lamb:
1.5 – 1.7 kg deboned & butterflied leg of lamb
3 – 4 cloves garlic, halved
Peel of 1 lemon, cut into ribbons
250 ml LANCEWOOD® Buttermilk, shake well before opening
45 ml oil
15 ml fresh thyme, chopped
15 ml fresh rosemary, chopped
15 ml mixed peppercorns, crushed
5 ml Hot English mustard powder
10 ml coarse salt
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 clove garlic, crushed
2 anchovies, finely chopped
45 ml capers, chopped
30 ml caper liquid
30 ml fresh mint, chopped
Leg of lamb:
Cut slits in the meat using a sharp knife. Stick half a clove of garlic in each slit. Place the meat in a glass dish together with the lemon peel. Pour over the buttermilk. Cover and refrigerate overnight turning once or twice.
Preheat the oven to 190°C. Remove the lamb from the marinade, cover and leave to stand to bring to room temperature. Roll the meat up tightly and tie with string or wrap in meat netting. Rub the meat with the oil. Mix the thyme, rosemary, pepper, mustard powder and salt together. Rub all over the meat. Place in a large oven casserole. Bake uncovered for 50 – 60 minutes or until meat is cooked to your liking. Remove from the oven and leave to rest for 15 minutes before slicing.
Mix the yoghurt, garlic, anchovies, capers, caper liquid and mint together. Slice the meat and serve with the yoghurt sauce.
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