1 bone-in leg of lamb
1 recipe Hasselback Beetroot (see recipe)
1 recipe Lemon Labneh (see recipe)
fresh coriander for garnish
2 shallots or 1 onion, diced
8 cloves garlic, peeled
1 cup fresh coriander leaves
1 cup chopped fresh parsley
2 tablespoons oil
juice of 2 lemons
1 tablespoon ground coriander
1 tablespoon flaky sea salt
2 teaspoons ground cumin
2 teaspoons ground or fresh turmeric
1 teaspoon garam masala
1 teaspoon smoked paprika
1 teaspoon chilli powder
6–8 beetroot, ideally in a variety of colours
500ml vegetable stock
1 tablespoon oil
flaky sea salt, to taste
1kg plain yoghurt
finely grated zest and juice of 2 lemons, plus extra zest for garnish
flaky sea salt and ground white pepper

Chermoula can be used on any meat and also works very well with eggplant and fish. Because it’s a wet marinade rather than a dry, spice-rub style of meat flavouring, I suggest marinating big joints like a leg of lamb overnight to allow the acid juices of the lemon to penetrate and start to tenderise.

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1.To make the chermoula, either smash all the ingredients in a pestle and mortar until well combined or place them in a food processor and blitz until smooth.
2.Transfer to a large plastic bag, add the lamb leg, seal the bag and turn to coat the lamb. Chill overnight.
3.When ready to cook, preheat the oven to 220°C fan-bake.
4.Remove lamb from the bag and place in a roasting dish.
5.Roast for 10 minutes on one side before turning and cooking for another 10 minutes.
6.Turn the oven down to 150°C fan-bake, cover the lamb with tinfoil and roast for a further 2 hours.
7.Remove the lamb from the oven, pull off the tinfoil and lay it back loosely over the lamb. Allow to rest for 30 minutes if possible.
8.To serve, turn the oven back up to 180°C fan-bake, remove the tinfoil and roast for a final 10 minutes.
9.Transfer to a carving board and garnish with coriander.
10.Serve accompanied by hasselback beetroot and lemon labneh.
12.Preheat oven to 180°C fan-bake.
13.Line an ovenproof cast-iron frypan or roasting dish with baking paper.
14.Peel the beetroot and cut in them in half.
15.Using a sharp knife, make a series of thin cuts three-quarters of the way down the beetroot.
16.Arrange them snugly in the prepared pan or dish.
17.Heat the vegetable stock until boiling.
18.Pour around the beetroot until it comes two-thirds of the way up the sides of the beetroot.
19.Drizzle with the oil and season well with salt.
20.Bake, uncovered, for 30 minutes or until tender.
21.If there is too much liquid left over, simmer the pan on the stovetop to reduce the stock.
23.Place a piece of muslin or a clean tea towel in a deep bowl.
24.Spoon in the yoghurt, then wrap it up and tie the top.
25.Place a spoon through the knot and rest it on the rim of the bowl to suspend the yoghurt so it doesn’t touch the base of the bowl.
26.Place in the fridge and let it strain overnight. Resist the temptation to squeeze the cloth.
27.The next morning, tip the yoghurt into a clean bowl, add the lemon zest and juice and mix well.
28.Season to taste with salt and white pepper. Serve garnished with extra lemon zest.
29.Store in the fridge for up to 1 month.

Extracted from
Good from Scratch
by Michael Van de
Elzen, photography
by Babiche Martens.
Published by Allen &
Unwin NZ. RRP $49.99.