Roast leg of lamb with marinade

Recipe from: 12/19/1991 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • MARINADE
  • 50
    ml
    red wine
  • 200
    ml
    tomato sauce
  • 50
    ml
    Worcestershire sauce
  • 200
    ml
    apricot jam
  • 100
    ml
    chutney
  • 4
    cloves garlic, crushed
  • 50
    ml
    brown vinegar
  • 5
    ml
    mustard powder
  • OTHER
  • 2
    kg
    leg of lamb
  • salt and freshly ground black pepper
 

Method

 
Blend all the ingredients for the marinade in a large bowl. Place the leg of lamb in the marinade and marinate overnight in the fridge. Wipe the marinade off the meat and season the leg of lamb to taste with salt and freshly ground black pepper. Place on a barbecue/braai and cover with a casserole lid. Cook slowly for about 3 hours over the coals. Baste with the marinade during the last hour of cooking, taking care that the meat does not burn. Serve with tomato and mushroom sauce (see recipe). Serves 6.
 

Read more on: lamb
 

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