Nothing beats a hearty roast on a cold winter’s day. Don’t be intimidated by a big cut like a leg of lamb – this recipe is so simple yet moreish, even your mother-in-law will approve!

INGREDIENTS

• 1 whole leg of lamb
• 6 garlic gloves
• 50g flour
• 4 sprigs of rosemary
• olive oil
• juice of 1 lemon
• salt and pepper

For the sauce

• 125ml plain low-fat yogurt
• 1 tbsp finely chopped red onion
• 2 tbsp chopped fresh coriander
• juice of 1 lemon

METHOD

1. Preheat the oven to 180°C.
2. Line a large roasting pan with foil, but make sure it hangs over the edges.
3. Add the sprigs of rosemary and sprinkle some olive oil over the herbs.
4. Make small cuts in the meat and stuff the notches with garlic cloves. Season well with salt and pepper.
5. Place the meat on the rosemary sprigs in the pan and pour the lemon juice over. Now sprinkle the flour over the meat.
6. Fold the foil over the lamb and make sure you seal the ‘package’ properly.
7. Place in the oven for 1 hour. Meanwhile, prepare the sauce: In a medium bowl, whisk together the yogurt, red onion, coriander and lemon juice. Season with salt and pepper.
8. Reduce the oven temperature to 160°C and roast for another 2½ hours.

Serve the lamb with the yogurt sauce and sides of your choice.