(6 portions)

  • 1 leg of lamb, still on the bone
  • salt and freshly ground black pepper to taste
  • 100 ml olive oil
  • juice of 2 lemons
  • 3 cloves of garlic, crushed
  • 50 ml mustard
  • 200 ml white wine

Heat oven to 170ºC. Season both sides of the lamb with salt and pepper. Pour half the olive oil into an oven roasting pan. Add the leg of lamb and pour lemon juice over the meat. Rub garlic and mustard into meat. Pour rest of olive oil over meat and cover with tinfoil. Put in warm oven. Open after 2 hours. Add wine and oven roast at least another 1 ½ hours. The meat will be wonderfully tender and will practically fall from the bone.