Marinated roasted leg of lamb with mint yoghurt sauce
1 leg of lamb, boneless, approx. 2kg
For the herb marinade
1 bunch flat-leaf parsley
½ bunch rosemary
100ml olive oil
5 cloves garlic, peeled, chopped
5 anchovy fillets
Juice and zest of 1 lemon
For the mint yoghurt sauce
300g Greek yoghurt
1 bunch mint, finely chopped
Juice of ½ lemon
Place all the marinade ingredients in a blender and blend to a coarse paste. Rub the lamb all over with the marinade and then refrigerate for 2 hours.
Preheat the oven to 180◦C. Transfer the lamb to a deep roasting tin and place in the oven for 1 hour 30 minutes for medium or 2 hours for well done. Remove from the oven, cover in foil and rest in a warm place for 20 minutes.
Meanwhile, in a bowl combine the yoghurt, mint and lemon juice, stir well and season to taste.
Slice the lamb and serve with the mint yoghurt sauce and roasted seasonal vegetables.