Roast leg of lamb with marinade

Name: Roast leg of lamb with marinade
Yield: 6 servings
Cuisine: Braai
Ingredients: 50.00 ml wine red; 200.00 ml tomato sauce; 50.00 ml Worcestershire sauce; 200.00 ml jam apricot; 100.00 ml chutney; 4.00 garlic cloves, crushed; 50.00 ml vinegar brown; 5.00 ml mustard powder; 2.00 kg lamb leg; sea salt and freshly ground black pepper

6 servings

Rate this recipe

Lamb

By Food24 November 03 2009

Print Recipe

155

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

MARINADE

50.00 ml	wine — red
200.00 ml	tomato sauce
50.00 ml	Worcestershire sauce
200.00 ml	jam — apricot
100.00 ml	chutney
4.00	garlic — cloves, crushed
50.00 ml	vinegar — brown
5.00 ml	mustard — powder

OTHER

2.00 kg	lamb — leg
	sea salt and freshly ground black pepper

Tap for ingredients

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.