Carb Conscious Archives

Canned food

Creamy Brussels sprouts

5 minutes

Yoghurt-marinated leg of lamb stuffed with spinach

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's marinating time

Cooking Time 6 hours

Ingredients

2.4 kg free-range leg of lamb, deboned (with the top of the leg bone still intact)
1 kg Woolworths Ayrshire plain double-cream yoghurt
1 T olive oil
2 t sumac
2 lemons, zested
2 t smoked chilli flakes
4 garlic cloves, finely chopped
200 g baby spinach, chopped
Sea salt and freshly ground black pepper, to taste
4 T butter

Method

1. Preheat the oven to 160°C. Combine all the ingredients, except the baby spinach and butter, and rub all over the leg of lamb until well coated. Marinate for 1 hour or more. Stuff the spinach inside the leg of lamb, roll up and secure with string.

2. Place the lamb onto a baking tray and roast for 5–6 hours, or until golden and tender, basting with the oil from the pan and occasionally adding butter to the surface of the meat.

Cook's note: The longer you leave the lamb in the yoghurt marinade, the tenderer it’ll be. You’ll praise the gods for this classic Hellenic pairing.

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Yoghurt-marinated leg of lamb stuffed with spinach

Yoghurt-marinated leg of lamb stuffed with spinach

Ingredients

Method