Butterflied leg of lamb

Bright colours, braai and bubbly – gather your friends together for this fun-filled celebration.
 
recipe, braai, lamb
Image by:
Recipe from: 7 September 2015
Preparation time: 45 min + Standing time
Cooking time: 1h
 
 

Ingredients

 
  • 1
    leg of lamb, deboned and butterflied (ask the butcher to do this for you)
  • olive oil
  • 60
    ml
    dry white wine
  • 2
    cloves
    garlic, crushed
  • 15
    ml
    roughly chopped rosemary
  • 30
    ml
    brown sugar
  • DRESSING:
  • 60
    ml
    sherry vinegar
  • 60
    ml
    olive oil
  • 15
    ml
    brown sugar
  • 15
    ml
    each chopped mint and parsley
  • 3
    spring onions, chopped
  • 5
    ml
    grated lemon zest
  • VEGETABLES:
  • 1
    punnet baby rosa tomatoes
  • 1
    brinjal, sliced and salted
  • 4
    sweetcorn cobs
  • 60
    ml
    butter
  • micro herbs or rocket, to garnish
Servings: Change Serving
 
 

Method

 

Use a sharp knife to score the fat on the skin side of the lamb. Mix 50ml olive oil with the wine, garlic, rosemary and sugar. Put the lamb into a sealable plastic bag and pour in the marinade. Seal the bag. Rub the marinade into the meat and set aside to marinate for an hour or refrigerate overnight.

To cook, drain the excess marinade from the meat. Flatten the meat out onto a braai grid. Cook over medium to hot coals for about five minutes on each side to brown. Move the grid to a higher level and cook over medium to low coals for 40-60 minutes until the meat is cooked to your liking. Baste with any leftover marinade during cooking. You may need to lower the grid as the coals start to cool down.

Remove the lamb from the heat and cover lightly with a piece of aluminium foil. Set aside to rest for 10 minutes. Slice thinly and arrange on a platter.

Mix the dressing ingredients together and spoon over the meat. Add the tomatoes, brinjal slices and sweetcorn to the platter. Garnish with micro herbs or rocket. Serve with pasta salad.

Brinjals:

Wipe the salt off the brinjal slices. Drizzle generously with olive oil and season with black pepper. Cook on a grid over medium coals on the braai until browned and tender.

Sweetcorn:

Precook the sweetcorn in boiling water for 5 minutes. Drain well. Cook over medium hot coals on the braai until browned and tender. Rub with butter when they come off the braai and season with salt and freshly ground black pepper. Cut each cob into four pieces.

Words and image:
Ideas magazine

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Read more on: braai  |  recipe  |  lamb
 

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