Roast Lamb Royale

Ingredients:

1 whole leg of lamb (about 3.5kg)
3 garlic cloves
1 1/2 tsp dried oregano, crumbled
1/4 tsp freshly-ground black pepper
freshly-squeezed juice of 1 lemon
720ml plain yoghurt

Method:

Use a sharp knife to remove any excess fat and visible sinews from the lamb. Meanwhile, crush the garlic then work with the black pepper and oregano to form a paste. Using the point of a sharp knife make three 3cm-wide slits several centimetres apart in the lamb, going down to the bone. Stuff some of the garlic mix into these then rub the lamb well with the lemon juice and spread the remaining garlic mix over the top.

Transfer the lamb to a wire rack on a shallow roasting tin then, using a spatula cover the meat with a 1cm coating of the yoghurt. Transfer to the refrigerator and set aside to marinate over night. Then, two hours before you are ready to cook remove the lamb from the refrigerator and allow to warm to room temperature.

Pre-heat your oven to 175°C then place the lamb in the oven and roast for between 3 and 3 1/2 hours, or until done to your liking. Every half hour baste with the remaining yoghurt. Allow to rest, covered, for 15 minutes before slicing and serving.