Greek leg of lamb - It's all about the sauce

You can serve this leg of lamb without the sauce if you want, but once you have tasted the delicious sauce, you will never serve lamb without it again.

Difficulty: Intermediate
Serves: 8
Preparation time: 20 min
Cooking time: 1 hour 30 min

Ingredients

For the lamb

1.5 kg of leg of lamb, boneless and stained
1⁄4 cup olive oil
1⁄4 cup lemon juice
1 teaspoon of dry rosemary
1 clove of garlic, crushed (if you like a lot of garlic, you can add more)
salt and pepper to taste

For the Sauce

2 tablespoons butter
4 tablespoons cake flour
150ml unrefined yogurt
500 ml buttermilk
1 teaspoon of dry parsley
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

Directions

Prepare the lamb:

Mix together the olive oil, lemon juice, rosemary and garlic in a plastic bowl with a lid.
Place the mutton in the plastic bowl, close the lid and marinate overnight in the camping cabinet.
Place the meat on a grill and fry for 1 1/2 to 2 hours over low heat or until cooked to your taste.
Allow the meat to rest for 10 minutes before slicing.
Sprinkle with salt and pepper and serve with the yogurt sauce.

Prepare the yogurt sauce:

Melt the butter over low heat in a saucepan and add the flour.
Stir it quickly until there are no lumps.
Add the rest of the ingredients to the sauce.
Let it simmer gently for 1 to 2 minutes (the yogurt will shift if there is too much heat).

Tip:

If you are going to be in the bush too long to take fresh buttermilk, replace it with 1 cup of long-life cream and 1 cup of long-life milk.

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