Sufra Dayma: Roast leg of lamb By Moushira Abdel-Malek Ingredients : 2 kg leg of lamb 2 stalks celery (chopped) 2 sprigs fresh rosemary (chopped) 1 medium onion (halved and thinly sliced) 1 large garlic head (cloves peeled and thinly sliced) Juice of 2 lemons 1 tsp Dijon mustard 2 tsp. cracked black pepper Salt + thyme + allspice 20 gms softened butter Method: Preheat oven to 220 degrees. Pierce leg of lamb all over with edge of a sharp knife. Mix all other ingredients together in a large bowl. Combine well. Press some of mixture firmly into cuts. Rub rest of quantity over lamb. Refrigerate for overnight. Bake uncovered for 30 minutes. Cover with foil paper for another one and half hours. Remove cover until well done. Remove from oven and stand, covered for 15 minutes, before carving. Serve with roast potatoes.
