Preparation Time: 20 mins
Cooking Time: 1 hour
About 800 g deboned lamb shoulder blade
3 cloves garlic, peeled and thinly sliced
1 sprig rosemary, divided in small pieces
1 large sprig rosemary for basting
250 ml (1 cup) buttermilk or plain unflavoured yoghurt
60 ml (1/4 cup) olive oil
30 ml (2 Tbsp) fresh lemon juice
15 ml (1 Tbsp) chopped root ginger
2 cloves garlic, crushed
salt and freshly ground black pepper to taste
Cut incisions in skin of lamb and place garlic slices and a small sprig of rosemary in each.
Marinade: Mix all ingredients together and pour over meat. Cover and marinate in refrigerator for 4 - 6 hours, or overnight if preferred.
Place lamb in preheated oven at 160 °C for 20 - 25 minutes per 500 g, plus an additional 20 minutes for medium-done. Use sprig rosemary to baste lamb frequently during cooking with marinade. Leave in a warm place for about 10 minutes before carving.
Substitute rosemary with any other herbs of choice.