Roasted Leg Of Lamb

Ingredients

For the Lamb

250ml of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt

2 tbsp Dijon mustard

1 bulb of garlic, halved horizontally

2-3 sprigs of rosemary

1 leg of lamb (approx. 2kg /4lb 8oz)

3 carrots, peeled and cut into large chunks

2 onions, roughly chopped

3 tbsp rapeseed Oil

Salt & Pepper to season

For the Cucumber Dressing

200g of Irish Yogurts Clonakilty Kefir Natural

½ cucumber, grated

2 garlic cloves, chopped

2 tomatoes, chopped

½ lemon, Juiced

1 tsp. fresh basil leaves

Salt and pepper

For the Naan Bread

300g plain flour

2 tsp baking powder

1 tbsp. table salt

70g of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt

½ egg, beaten

150ml water, lukewarm

30ml rapeseed oil

75g garlic butter, melted

Method

For the Lamb

Pre-heat the oven to 220°C
In a bowl, combine the yogurt, mustard. Brush the leg and marinate overnight or for 30 minutes minimum if possible
On a large roasting tray arrange the carrots, garlic and onions to form a trivet/ raft to raise the meat off the roasting tray
Remove the leg of lamb from the fridge and place on top of the vegetables raft
If desired, using a sharp knife make a number of incisions to the fat of the lamb and insert a few extra cloves of garlic, and sprigs of the rosemary. Season well with salt and pepper
Place in the oven and roast in the oven for 15 minutes, then drop the temperature to 160˚C and continue to roast – 40 minutes per kg – or 1 hour 20 minutes for this leg
In the meantime, prepare the cucumber dressing

For the Cucumber Dressing

In a bowl, place the cucumber and sprinkle over some salt. Let the cucumber macerate for 20 minutes. Rinse and press to remove excess water
Place the cucumber back in the bowl and stir in the yogurt, garlic, tomato, basil leaves and lemon juice. Season with salt and pepper. And check the flavours
Keep aside until needed
Then, prepare the naan bread mix

For the Naan Bread

In a bowl, combine the flour, baking powder, salt. Create a well and add the yogurt, egg, water and oil. Combine until a soft sticky dough is formed
Divide the mixture into 8-12 equal balls and arrange on an oiled baking tray. Cover with cling film loosely and set aside for 1 hour to settle before shaping
Preheat a griddle pan over a medium heat
On a lightly floured surface, flatten with your hands each naan and gently place over the griddle pan for 2 – 3 minutes
Turn the naan and cook the second side until slightly charred yet still pliable
Brush with garlic butter and place aside on a platter, kept warm in a clean kitchen towel. Repeat until all the naans are cooked
To Serve
Once the leg is roasted to your taste, remove from the oven, and allow the meat to rest for at least 10 minutes before carving
Serve with the cucumber and yogurt dressing and Homemade Naan breads
Enjoy