-
Make sure the lamb is at room temperature, before starting this recipe. Remove the lamb from the refrigerator at least 20 minutes before starting this recipe.
-
Preheat a fan-forced oven to 170C (or 190C conventional). Grind salt and pepper, garlic and rosemary in a mortar and pestle (or food processor) to a rough paste. Add olive oil, red wine vinegar and rigani to the paste and mix well.
-
Rub marinade into meat and place lamb in a clay pot or baking dish that has a lid. Cover with foil, add lid and bake for 1 hour.
-
At the 1 hour mark, remove the lid, peel back the foil - check the lamb and remove any excess liquid in the pot. Recover with the pot with foil, add the lid and cook for a further hour.
-
At 2 hours, remove the lid and foil, and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
-
Let the lamb rest for about 15min, covered loosely with foil before serving. I know, it’s hard to wait but the resting time as it will let all of the juices to diffuse into the meat making it more flavoursome.