Greek style braaied lamb

A drool-iscious recipe from Ultimate Braaimaster judge, Marthinus Ferreira.
 
greek style lamb on the braai

Recipe from: 7 November 2012
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 500
    ml
    Bulgarian yoghurt
  • 6
    cloves of garlic – crushed and finely chopped
  • Juice of 3 lemons
  • 1
    small handful of rosemary – finely chopped
  • a few pinches of smoked paprika
  • Salt and cracked black pepper
  • 1
    deboned leg of lamb (about 2.5 kg)
  • For the vinaigrette:
  • 4
    brown anchovies
  • drizzle of olive oil
  • 1
    clove of garlic
  • 1
    generous squeeze of lemon juice
Servings: Change Serving
 
 

Method

 
First up, mix together the yoghurt, garlic, lemon juice, rosemary, smoked paprika, salt and black pepper. Take a sharp knife
and stab some holes into the lamb.

Rub the yoghurt marinade all over the leg. Put it in a bowl, cover with cling wrap and leave it in the fridge for two days.

Two days later, when your friends arrive, start your fire. Once you have medium coals, the lamb is ready for its final
execution.

Braai for about half an hour, basting every now and then with the leftover marinade. You want the lamb to caramelise on the outside, and be cooked (but still pink) on the inside.

When done, remove from the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will offset the fattiness of the meat.

If you have a blender handy blitz all the ingredients until fine. If you’re more like me and find yourself in the great outdoors, just wing it and use a mortar and pestle to mung the anchovies, garlic, lemon juice and olive oil.

Carve the lamb, drizzle with the vinaigrette and serve with whatever tickles your fancy.

Taken from the Ultimate Braaimaster cookbook.
 

Read more on: braai  |  holiday  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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