Ingredients
- 1 leg or shoulder of lamb (800 grams), boned and butterflied
- 3 cloves garlic, roughly crushed
- 2 teaspoons finely grated lemon rind
- 1-2 teaspoons lemon juice
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon light soy sauce
- freshly ground black pepper
- 1 teaspoon salt crystals
Method
- Make several shallow cuts in the thickest part of the meat. This makes the thicker sections cook more evenly.
- Trim fat without breaking the meat apart.
- Mix garlic, lemon rind, lemon juice, ginger, soy sauce, pepper and salt and rub evenly all over the surface of the lamb.
- Marinade in the fridge overnight. Take out and sit at room temperature for an hour prior to cooking.
- Preheat oven to 220 degrees Celsius and cook for 10 mins, then reduce heat to 190 degrees Celsius and cook for a further 45 minutes.
- Rest for 10-15 minutes before carving.
- Serve with a squeeze of lemon together with Algarvian tomato salad, roast potatoes and mixed leaf salad.
