Ingredients

• 1 leg of lamb (about 10lbs - 4-5kg)
• 1 tsp smoked paprika
• 1 preserved lemon
• 1 lemon (Juiced)
• 6 cloves of garlic
• Small bunch of rosemary
• 2 tbsp extra virgin olive oil
• 3 tbsp honey
• 2 large red onions
• 2 cinnamon sticks
• 2 cups chicken stock
• Salt and pepper
• 2 tsps dried oregano (or 4 fresh)

• For the Yogurt sauce

• ½ cup natural Greek-style yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sumac
• Squeeze of lemon
• 1 tsp (Chopped fresh oregano or dried)

Steps

• Step 1

  Preheat your oven to 350°F – 180°C .

• Step 2

  Score your meat by slicing shallow cuts into the white fatty part, creating diamond shapes. Pour a little olive oil over meat and rub using your hands to cover all over. Season with salt, pepper and the smoked paprika. Massage well into the grooves.

• Step 3

  Cut 4 of the garlic cloves into slivers. Remove the flesh and pith from the preserved lemon and slice the skin into thin pieces no longer than an inch or 2cm.

• Step 4

  Place a roasting pan on high heat with a little olive oil. Add the meat and sear it all around, you may need to hold in place for a minute or so. Sear it nice and golden brown all over. Leave to cool a little

• Step 5

  Pat dry the lamb leg and using a small paring knife make several 1cm deep cuts across its surface. Insert a slice of garlic, a piece of preserved lemon, and a few rosemary leaves into each incision.

• Step 6

  Mix the honey, lemon juice and oregano.

• Step 7

  Drizzle olive oil over the lamb and season with salt and pepper.

• Step 8

  Cut the red onions into thin slices and spread them across the bottom of a big roasting pan. Place the lamb on top of the onions and pour over the honey mixture. Then, add the cinnamon sticks, along with any leftover garlic and preserved lemon, to the pan. Finally, pour the stock into the pan.

• Step 9

  Cover the pan with baking paper and 2 or 3 layers of aluminium foil, then roast in the oven for 3 hours. Remove the foil and roast for an additional 30 minutes.

• Step 10

  Remove the pan from the oven, cover loosely with foil, and let it rest for 30 minutes.

• Step 11

  For the yogurt sauce, in a small bowl, combine the yogurt, olive oil, lemon, oregano, and sumac. Add salt and pepper and mix well.  Serve on flat plate and sprinkle more sumac.

• Step 12

  Transfer the lamb to a serving platter, arrange the caramelised onions around it, garnish with rosemary and lemon.

• Step 13

  Serve with Greek lemon potatoes or rice Pilaf  and roast vegetables. Perfect with flat bread.

Little Tips

Remove lamb from fridge 20-30 minutes prior.