Vine-baked lamb

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 13
Servings 4


  • 1.50
    deboned leg of lamb
  • 15
    cumin seeds
  • 30
    coriander seeds
  • 7
    dried, flaked chillies
  • 4
    cloves garlic, peeled
  • 3
    lemons, the juice of
  • fresh oregano
  • 65
    olive oil
  • 125
    lamb stock (you could use a mutton cube)
  • 30
  • salt and milled pepper
  • 24
    vine leaves in brine


Preheat oven to 150 °C.
Trim lamb of excess fat, then cube.
Toast seeds and chilli in a hot pan until aromatic.
Transfer to a mortar and pestle (or blender), add garlic and crush.
Place in a bowl with meat, add olive oil.
Toss well and marinate for two to three hours or overnight.
Line the base of a medium-sized roasting pan with vine leaves.
Toss lamb in lemon juice and oregano, season with salt and pepper before layering pan alternately with lamb cubes and vine leaves, finishing off with lamb.
Mix lamb stock and cornflour and pour over lamb.
Bake for one-and-a-half to two hours, basting the top layer of lamb with the cooking juices.
Five minutes before serving, spread a layer of vine leaves over the top of the lamb and moisten with the cooking juices.
Serve with pearled wholewheat or creamy pap flavoured with olive oil and herbs.
Nutrition per portion
Energy: 3 734 kJ; Carbohydrate: 10 g; Protein: 108 g; Fat: 44 g.

Read more on: bake  |  lamb

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