Slow-roasted leg of lamb with tahini sauce

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“Slowly roasted for 5 to 6 hours, the lamb should be soft enough to pull apart with a spoon. Serve with warm pita breads if you like.” – Phillippa Cheifitz

Ingredients

2–2.5 kg leg of lamb
sea salt and freshly ground black pepper, to taste
olive oil, for drizzling
1–2 t dried origanum (or a handful of fresh oregano)
2 head garlic, halved horizontally
1 onion, thinly sliced
For the tahini sauce, mix:
200 g Woolworths tahini
1 lemon, zested and juiced
1–2 cloves garlic, grated
sea salt and freshly ground black pepper, to taste
For the minted yoghurt:
500 g organic double-cream yoghurt
80 g fresh mint
sea salt, to taste

Cooking Instructions

1. Preheat the oven to 120°C. Place a large sheet of baking paper in a heavy casserole dish. Add the lamb, season and drizzle with olive oil. Add the herbs and tuck the garlic and onion under the lamb. Wrap up in the paper. Cover with the lid and roast for 5–6 hours, or until soft enough to pull apart with a spoon. Serve hot with the pan juices, tahini sauce and minted yoghurt.

2. To make the tahini sauce, mix the tahini, lemon zest and juice. Thin down with enough lukewarm water to make the consistency of a good home-made mayonnaise. Season to taste.

3. To make the minted yoghurt, wash and dry the mint well. Strip the leaves, chop finely and mix with the yoghurt. Add salt to taste.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Sophia-Maria Eygelaar