Butterflied leg of lamb

Name: Butterflied leg of lamb
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 1 lamb leg, deboned, butterflied; salt and freshly ground black pepper to taste; 250 ml tomato sauce; 250 ml fresh chillies 573; 60 ml brown sugar soft; 30 ml vinegar apple cider; 24 ml fresh ginger grated; 4 garlic cloves, crushed; 50 ml soy sauce; sprigs of rosemary leaves

8 servings Prep: 20 mins, Cooking: 1 hr

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Lamb

By Carmen Niehaus - Let's Braai November 03 2009

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Ingredients (10)

1	lamb — leg, deboned, butterflied
	salt and freshly ground black pepper — to taste

MARINADE

250 ml	tomato sauce
250 ml	fresh chillies — 573
60 ml	brown sugar — soft
30 ml	vinegar — apple cider
24 ml	fresh ginger — grated
4	garlic — cloves, crushed
50 ml	soy sauce
	sprigs of rosemary — leaves

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Method:

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.