The combination of lemon, olive oil and salt is godly in my eyes.
Add garlic, baby onions, bay leaves and white wine and what more could you want? I find lamb to be quite rich and the lemon just breaks that fattiness so beautifully.
1 leg of lamb
2 kg lamb goulash
6 tablespoons olive oil
1–2 whole garlic bulbs
12 whole black peppercorns
6 bay leaves
2 rosemary sprigs
6 baby onions
5 cups vegetable stock
1 tablespoon dried oregano
1 cup white wine
Freshly ground black pepper
Marinate the lamb with 3 tablespoons of olive oil, 6 garlic cloves, all the whole black peppercorns and bay leaves, juice of 1 lemon, and 1 sprig of rosemary overnight or for at least 3 hours.
Massage all the ingredients into the lamb using your hands, making sure flavour is pressed in lightly.
When you are ready to prepare the dish, preheat the oven to 220°C.
In a roasting tray place all your marinated lamb and add in the baby onion, the rest of the garlic cloves, 2 lemons, juiced and peels placed inside for extra lemon boost, stock, oregano, rosemary, rest of the olive oil, white wine and freshly ground pepper.
Just before placing the lamb in the oven salt the leg of lamb and the other lamb goulash chunks very well.
If your stock water is very salty then adjust the addition of salt, but don’t hesitate to add more salt. Lower the temperature of your oven and roast at 170°C for 3 hours.
Let it cool for at least half an hour before eating.
Recipe from Olami- Simple, Nourishing, Fresh by Nirit Saban. Click here to purchase