2 kg leg of goat or lamb
1,2 kg baby potatoes
FOR THE MEAT MARINADE
50 g mustard
200 g DODONI Strained Yoghurt
50 g honey
lemon zest and juice, from 2 lemons
3 sprigs of rosemary
2-3 sprigs of fresh thyme
5 garlic cloves
2 tbsp dried oregano
80 g olive oil
300 g water
Preheat oven to 170ο C /air.
Cut the baby potatoes in half and place them in a casserole big enough to fit the goat leg. Place the goat leg on top.
In a kitchen blender, add the yoghurt, the mustard, the honey, the lemon zest and juice, the rosemary, the thyme, the garlic cloves, the olive oil, salt, pepper and oregano and blend until smooth.
Spread the marinade all over the goat leg and potatoes.
Add the water and cover the casserole with baking paper and foil tightly.
Bake for 3.15 hours. Then remove the foil and parchment and bake for 40-45 minutes more to get a nice colour.
Serve with plenty of fresh herbs on top and a little yoghurt.