Greek style braaied lamb
|500 ml||yoghurt — Bulgarian|
|6||garlic — cloves, crushed and finely chopped|
|lemons — juice only|
|1||fresh rosemary — small hanful, finely chopped|
|paprika — smoked|
|salt and freshly ground black pepper|
|1||lamb — deboned leg|
|olive oil — drizzle|
|1||garlic — cloves|
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
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.