Butterflied leg of lamb

Recipe from: 9/23/2009 12:00:00 AM
Butterflied leg of lamb

Ingredients 11
Servings 8
Time 20

Ingredients

  • 1
    leg of lamb (1.72 kg), deboned and butterflied
  • salt and freshly ground black pepper to taste
  • Marinade
  • 250
    ml
    tomato sauce
  • 250
    ml
    olive oil
  • 60
    ml
    soft brown sugar
  • 30
    ml
    apple cider vinegar
  • 24
    ml
    grated fresh ginger
  • 4
    cloves garlic, crushed
  • 50
    ml
    soy sauce
  • leaves of 3 sprigs of rosemary
 

Method

60
 
MARINADE:
Mix all the marinade ingredients and rub the mixture into the meat.
Put the meat in a stainless steel dish and marinate in the fridge overnight.
Braai the leg over medium coals for about 50 minutes or until juicy and tender and still slightly pink inside.
Baste with the remaining marinade from time to time and season with salt and pepper.
You can also cover the leg with a dome lid or thick layer of aluminium foil while braaiing it.
Serve with chickpea and butternut salad.
 

Read more on: roast  |  grill  |  lamb
 

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