YOGERT BASED LAMB MARINADE
Note these are British (i.e. Imperial) pints and other measurements.
1 leg of lamb
for the marinade:
1/2 pint natural yoghurt
2 tbspns fresh parsley, chopped
2 tspns fresh rosemary
1 tbspn fresh thyme, chopped
1 tbspn fresh marjoram, chopped
1 tbspn lemon juice (about half a lemon)
salt and freshly-ground black pepper, to taste
for the gravy:
plain flour
1 pint lamb or vegetable stock
2 fl oz red wine
One day before the meal make the marinade:
mix all the marinade ingredients together and pour over the lamb.
Turn a few times to make sure the lamb is well coated, then cover the
dish with clingfilm and leave for 24~hours at the bottom of the
fridge.
On the day of the meal allow the lamb to return to room temperature
before cooking.
Pre-heat the oven to \oven{7}.
Cook the lamb for about 15~minutes per lb plus 15~minutes extra.
Baste with the marinade about half way through cooking.
When done, remove the lamb from the roasting tin to a warm place for
about 20 minutes.
Meanwhile remove any fat from the tin and use the remaining marinade
as a base for the gravy or sauce.
Add enough flour to form a roux, mixing well to remove any lumps.
Gradually add the stock and wine, heating gently.
Turn up the heat and bring to the boil. Transfer to a sauce boat.