I like marinating my lamb at least a day before roasting, this not only helps to save time from the cooking process, but also ensures that I’ll get a tender and flavoursome meat.

For 2kg of leg or shoulder of lamb in bone.

1 small head of garlic
3 tsp sweet paprika
1 1/2 cup red wine
3 sprigs of fresh rosemary
3 tsp dried oregano
2 bay leaves
Salt and freshly grounded black pepper
Juice of 1 lemon
1/2 cup extra-virgin olive oil

Before marinating, bring the meat in room temperature for at least half an hour. Then rub the meat with some olive oil, and roast or fry until nicely browned on all sides. Score the fat, sprinkle some salt and rub your marinada into meat. Massage for 5 min, wrap and refrigerate. Next day, bring the marinated meat to room temperature. Heat oven to 160c and slow roast till the lamb is really tender but still juicy!