YOGHURT & OLIVE

1/2 c Mint Leaves

3 Little Lemons

6 Garlic Cloves

2 tbsp Olive Oil

3/4 c Olives

Sea Salt

Black Pepper

1 tbsp Paprika

1 tbsp Honey

1.5 c Greek Yoghurt

1 Lamb Leg

1 tbsp cornflour

For the marinade combine mint, lemons, garlic and olive oil in a mortar and pestle and combine. add olives, sea salt, pepper and paprika and blend. Set aside.

In a bowl whisk together honey and yoghurt. Set aside.

To prepare the lamb, dry of any excess moisture and score all over the leg. Take the marinate rub and smother it all over the leg and into the indents.

In a large oven bag place the marinate lamb and pour over the honey yoghurt. Smoosh it all together and tie the bag. Pop it in the fridge overnight.

Preheat oven to 225 degrees

Remove lamb from fridge and arrange in a roasting dish. Allow to sit for 1 hour prior to cooking. Drizzle over olive oil and season with salt and pepper.

Cook for 20 minutes and then reduce the temp to 165 and continue to cook for a further 17 minutes for each 500gm of the total leg weight.

Once cooked, rest for 20 minutes under a sheet of tinfoil and tea towel on top.

Pour the pan juices in a pot. In a small bowl combine cornflour and a little liquid and mix till smooth. Add to the pot and gently bring to a simmer to thicken. Season to taste and set aside.

Carve up lamb and arrange on a platter. Drizzle with gravy. Season and serve.