Marinated Lamb Roast with Greek Yiros
Serves 4-Prep time 15 mins- Marinate minimum 15 mins - Cook time 1.5-2 hours
Butterflied Leg of Lamb
100ml Olive Oil
200g natural Yoghurt
Place half the oil into a bowl and add the Henry Langdon Greek Yiros to make a marinade.
Place the lamb into a bowl and rub liberally with the marinade.
Cover with cling wrap and refrigerate for a minimum of 15 minutes.
Pre heat the oven to 220c.
Take the lamb out of the refrigerator and bring to room temperature.
Place the lamb into a deep pan with the remaining oil, heat and seal the lamb well on all sides.
Remove from the heat and cover the lamb with the yoghurt, then drizzle with the honey.
Seal the pan with foil and bake for the first 20 minutes at 220c. Then reduce the temperature to 170c for the remaining cook time, basting occasionally.
Time will vary according to the size of the lamb, Allow 20 minutes per 450g plus an extra 20 minutes.
Remove the lamb from the oven, cover with fresh foil and allow to rest in a warm place for 10 minutes before carving.