Perfect for the May weekend or any weekend for that matter. Just add some good friends and you have the perfect feast.
PREP TIME | MARINATE TIME | COOK TIME | TOTAL TIME
15 min 24 - 36hrs 4 - 5 hrs Variable depending on how well done you want the meat
If you don't have to marinate for a day or so, don't worry. just add more lemon juice to accelerate the marinations process!
THE SHOPPING LIST:
1.5 kg to 2kg of Spring Leg of Lamb
HOW TO COOK IT:
Combine all the above and smother all over the leg of lamb
Cover with cling and leave this is the fridge
Once you are ready to cook, chargrill in a hot griddle or put the oven (Gas Mark 200) really high for 15 minutes each side
Add the garlic cut in 2 halves and put face down in the dish to absorb the marinade
Cover with foil and slow cook for 4 hours on a medium heat in the oven ( Gas mark 180)
I open the dish after 2 hrs and put in a centimetre of boiling water and cover tightly with foil
This keeps the meat juicy and succulent inside but leaving the meat chargrilled on the top
To know when the meat is cooked it should come away from the bone quickly and not have pink juice.
To serve simply scatter pomegranates seeds, fresh mint, the roasted garlic halves & toasted pine nuts
I like to have this with either a nutty rice, minted potatoes or chargrilled red onions & sweet ramano peppers.
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