This is the best lamb leg-roasting recipe ever. The meat gets so juicy and tender, roasted within this wonderful bed of yogurt sauce. The fresh tomatoes melting over the potatoes give the food the moisture needed to get tasty and finger licking.
Hands on: 20 minutes
Cooking time: 30 minutes + 1h + 30 minutes
2 kg (4,4 lb) leg of lamb
4 tablespoons olive oil (+2 for the potatoes)
200gr (7,0 oz) Greek yogurt (strained)
1 tablespoon tomato paste
2 teaspoons dry oregano
3-4 cloves of garlic (minced)
8 potatoes (cut in slices 4cm thick)
4 tomatoes (cut in slices 2 cm thick)
6 tablespoons parsley (finely chopped)
freshly grounded pepper
How to do it
Take a big, deep pot.
Add 1 lt (4,5 cups) of hot salted water and boil the lamb for 30 minutes.
In the mean time make the yogurt sauce. Take a bowl and add the yogurt, the olive oil, the tomato paste, the oregano, 1-teaspoon salt, the garlic and some freshly grounded pepper. Mix well.
Preheat oven to 200o C (390o F) Fan.
Place in a baking pan the potatoes. Add 2 tablespoons olive oil and salt. Toss well and spread them to cover the whole pan surface.
Then place the tomato slices (above the potatoes).
Then place the lamb and pour the yogurt sauce so that it covers the whole lamb surface. Use a spoon since the lamb is hot.
Cover the baking pan securely with parchment paper and then with aluminum foil.
Roast for 1 hour.
Remove the coverings, lower the heat to 180oC (350oF) and roast for another 30-40 minutes until the lamb meat is very soft.
Take the pan out of the oven, let the lamb rest for 10 minutes and add some finely chopped parsley atop.
Ready to serve.