Ingredients for the lamb
- 1 leg of lamb
- 2 onions
- 1 small celery root
- 750 g baby potatoes
- 5 baby carrots
- 120 ml olive oil
- ½ bunch spring chives
- 3 garlic cloves
- rosemary, 8 stalks
- thyme, 8 stalks
- mint leaves, 8 stalks
- zest of 2 lemons
- juice of 2 lemons
- 50 ml vinegar
- 280 ml water
- 1 tablespoon salt
- pepper
- tabasco or chili, optionally
Ingredients for the yogurt dip
- 500 g yogurt
- 20 ml olive oil
- 5 ml vinegar
- 10 mint leaves
- thyme, 5 stalks
- a few spring chives
- zest of 1 lemon
- juice of ½ lemon
- 1 pinch of salt
- a bit of pepper
Method for the lamb
Place the leg of lamb in a baking pan. Score the upper side of the lamb running the knife down the skin of the lamb and then running it across the skin, to form a cross-hatch pattern.
Next, wash and scrub the baby potatoes thoroughly but keep the skin on. Then, add them around the leg of the lamb.
Right after, wash the celery root removing the skin. Cut the celery root into pieces and add them to the baking pan. Make sure the celery root pieces have the same size as the potato pieces, so they cook evenly.
Afterwards, wash and unpeel the baby carrots, and then cut them lengthwise right in the middle.
Then, cut one of the two onions into rounds and place over the surface of the lamb and potatoes.
Add the rest of the vegetables around the lamb, place in a food processor the rest of the ingredients, and beat slightly. Pour the mixture over the lamb and the vegetables.
Cover with a sheet of parchment paper, and then seal the baking pan with aluminum foil.
Bake in a preheated oven, on the middle oven rack, at 190 C for 1 hour. After 1 hour, remove the foil and the parchment paper, and leave to roast at 180 C for a further 30-35 minutes, until golden brown.
Method for the yogurt dip
On a cutting board, chop the mint leaves, thyme, and spring chives.
Next, place the herbs into a bowl and add the rest of the ingredients. Mix with a spoon until completely combined and homogenized.
