Knuthenlund leg of lamb with white cheese in brine

Serves 4


1 leg of lamb

1 glass Knuthenlund White Cheese in Brine

200 ml Knuthenlund Sheep Yoghurt, Natural

200 ml white wine

5 cloves of garlic

salt and fresh mint

butter

1 onion and 2 tomatoes


Prick holes in the leg of lamb with a pointed knife and press the garlic and mint into the holes. Then rub the leg of lamb with salt and place in a roasting pan, and put the pan in the oven at 225°C. After 15 minutes, reduce the temperature to 185°C and pour the white wine into the pan.

Mix the White Cheese in Brine with the Sheep's Yoghurt, Natural. After 40 minutes, in the oven, rub the leg of lamb with the cheese mixture and roast for a further 20 minutes. Then remove the joint from the oven and wrap in tin foil. Skim and sieve the gravy.

Lightly fry the onion and two skinned and finely chopped tomatoes in a pan, add the white wine and gravy and simmer for 5-10 minutes and then season to taste with salt and pepper. Can be served with sprouts, White Cheese in Brine, baked celeriac and bread.