You can serve this leg of lamb without the sauce if you want, but once you have tasted the delicious sauce, you will never serve lamb without it again.
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Difficulty: Intermediate
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Serves: 8
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Preparation time: 20 min
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Cooking time: 1 hour 30 min
Ingredients
For the lamb
- 1.5 kg of leg of lamb, boneless and stained
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon of dry rosemary
- 1 clove of garlic, crushed (if you like a lot of garlic, you can add more)
- salt and pepper to taste
For the Sauce
- 2 tablespoons butter
- 4 tablespoons cake flour
- 150ml unrefined yogurt
- 500 ml buttermilk
- 1 teaspoon of dry parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
Prepare the lamb:
- Mix together the olive oil, lemon juice, rosemary and garlic in a plastic bowl with a lid.
- Place the mutton in the plastic bowl, close the lid and marinate overnight in the camping cabinet.
- Place the meat on a grill and fry for 1 1/2 to 2 hours over low heat or until cooked to your taste.
- Allow the meat to rest for 10 minutes before slicing.
- Sprinkle with salt and pepper and serve with the yogurt sauce.
Prepare the yogurt sauce:
- Melt the butter over low heat in a saucepan and add the flour.
- Stir it quickly until there are no lumps.
- Add the rest of the ingredients to the sauce.
- Let it simmer gently for 1 to 2 minutes (the yogurt will shift if there is too much heat).
Tip:
If you are going to be in the bush too long to take fresh buttermilk, replace it with 1 cup of long-life cream and 1 cup of long-life milk.