Slow Oven-cooked Lamb with fresh herb sauce

A fantastic recipe for soft and juicy lamb, where you don't have to do much preparation.

You can serve this with some salad or even with some tacos.

Lamb leg

• 1 kg lamb led

• 1 big white onion

• 10 cloves of garlic

• fresh rosemary

• 1 tbsp salt

• ½ tbsp ground cumin

• 1 tsp ground ginger

• 1 tsp ground black pepper

• olive oil (extra virgin)

Sauce

• ¼ cup fresh mint

• ¼ cup fresh basil

• ¼ cup spring onion

• 1 tsp honey

• 1 tsp mustard

• 1 tbsp apple vinegar

• 1 tbsp fish sauce or anchovy paste (optional)

• ¼ cup olive oil (extra virgin)

• 1 lemon juice and some grated rind

Cooking the lamb leg

1. Preheat the oven to 160 degrees Celsius.

2. In a baking pan put some olive oil and place a roughly chopped onion and some rosemary.

3. Make 10 small incisions in the lamb leg and push in the garlic cloves and some rosemary.

4. Massage the leg with some olive oil, salt, cumin, black pepper and ginger. Place it on the onions in the baking pan. Put some aluminium foil over the leg and put it in the oven.

5. Cook for at least 5 hours until the leg is completely tender and you can shred it easily with a fork.

Sauce

1. Prepare the sauce just before serving. In a blender mix all the ingredients together and pour half of it over the shredded lamb. Leave some more if you want to add later on.