This universal dressing by Chef Alida Solomon uses seasonal fall ingredients, fresh herbs and a boatload of secrets. “It can be used on everything from roasted carrots, a beautiful piece of fish, roasted lamb or even on salad," she says. “You can keep it in your fridge for up to one week and the longer it sits there, the better it actually tastes.”
Yogurt provides the good fat that combines and elevates the diverse flavours that together make an unbelievably delicious dressing, marinade or sauce.
Place yogurt, honey, mustard, red wine vinegar, olive oil, basil, mint and lemon and orange zest in a mini chopper or food processor. Mix until combined.
Tip: If you don’t have a chopper or food processor, just put all of the ingredients in a mason jar and shake vigorously to mix.
Scrape into bowl and set aside.
Tip: If you want to use this incredible dressing for fish or beef, add a handful of fresh sage!
Preheat oven to 350°F (180°C).
Pan sear the leg of lamb and place in a roasting pan with large dicedsquash, red onion, parsnip, carrot and rutabaga.
Tip: To pan sear a leg of lamb, place a large, heavy-bottom or cast ironskillet over medium-high heat. Add 1 tbsp of olive oil to the pan and allow to heat until a drop of water sizzles in the pan. Place leg of lamb in the hot pan, allowing each side to develop a beautiful, golden brown crust (about 1-2 minutes per side).
Drizzle all your veg with olive oil and chopped rosemary and add 3 cups of white wine and 1 cup vegetable stock to the roasting pan.
Rub the yogurt dressing all over the leg of lamb.
Tent the pan with parchment, then foil, and place in the oven for 1 hour. At 1 hour, check the lamb and when the internal temp is 115°F, uncover until golden brown (145-150°F internal). Rest and serve sliced with extra sauce.