Ingredients
Lamb and Potatoes
- 1 kg baby potatoes
- 1.1 kg half leg of lamb (bone-in)
- 80 ml extra virgin olive oil
- 2 garlic cloves, minced
- 2 preserved lemons, finely chopped
- 1 tbsp dried oregano
- 1 tbsp Dijon mustard
- Salt, to taste
- Pepper, to taste
- 500 ml chicken stock
- 50 ml white wine (optional)
Yogurt Sauce
- 200 g thick Greek yogurt
- 1 cucumber, peeled, deseeded, diced
- ½ lemon, zest and juice
- 1 garlic clove, grated
- Salt, to taste
- Pepper, to taste
- Olive oil, to taste
- Fresh mint, to garnish
- Pomegranate seeds, to garnish
Instructions
- Preheat Oven: Set your oven to 170°C (150°C fan/350°F) to prepare for slow roasting.
- Make Marinade: In a measuring jug, combine 80 ml of extra virgin olive oil, minced garlic, finely chopped preserved lemon, dried oregano, Dijon mustard, salt, and pepper. Stir well to create the flavorful marinade.
- Prepare Potatoes and Lamb: Halve the baby potatoes and place them at the base of a Dutch oven or large roasting tin. Lay the half leg of lamb on top of the potatoes, score the fat with a sharp knife, then pour the marinade over the lamb, massaging it in to coat evenly.
- Add Liquids: Pour the chicken stock and white wine (if using) into the pan, distributing it over the potatoes but avoiding pouring directly onto the lamb to preserve the marinade’s flavor.
- Cover and Roast: Tear a large sheet of parchment paper, scrunch it, and cover the lamb to help retain moisture. Place the lid on the Dutch oven or cover tightly with foil. Roast in the oven for 4 hours, flipping the lamb after 2 hours for even cooking.
- Check for Tenderness: After 4 hours, test the lamb by poking it; if it’s not meltingly soft, continue roasting for an additional 30 minutes.
- Crisp the Lamb and Potatoes: Remove the lid and parchment paper, increase the oven temperature to 240°C (220°C fan/460°F). Flip the lamb again and baste with pan juices. Return to the oven for 20 minutes to develop a golden brown crust and nicely colored potatoes.
- Shred and Garnish Lamb: Once tender, pull the lamb apart around the bone and baste with the pan juices. Sprinkle with fresh mint leaves and pomegranate seeds for a vibrant finish.
- Prepare Yogurt Sauce: In a bowl, mix the thick Greek yogurt with diced cucumber, lemon zest and juice, grated garlic, salt, pepper, and a drizzle of olive oil. Adjust seasonings to taste.
- Serve: Plate the pulled lamb with roasted potatoes alongside the cool cucumber yogurt sauce for a complete and balanced meal.
Notes
- You can substitute the half leg of lamb with lamb shoulder or shank for similar results.
- Preserved lemons add a unique tangy flavor, but if unavailable, use lemon zest and a bit of lemon juice as a substitute.
- White wine is optional; chicken stock alone works well if you prefer not to use alcohol.
- Ensure the lamb is slow cooked at a low temperature to develop tender, melt-in-the-mouth texture.
- Using a Dutch oven helps retain moisture and even cooking. If unavailable, a roasting tin tightly covered with foil works.
- The yogurt sauce can be made ahead and kept chilled until serving.
- For extra flavor, add fresh herbs like rosemary or thyme to the roasting pan.
- Prep Time: 20 minutes
- Cook Time: 4 hours 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
