Greek style braaied lamb

6 servings Prep: 15 mins, Cooking: 30 mins

A drool-iscious recipe from Ultimate Braaimaster judge, Marthinus Ferreira.

By Food24 November 07 2012
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Ingredients (11)

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
For the vinaigrette:
4 anchovy fillets
olive oil — drizzle
1 garlic — cloves
1 lemon juice
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Method:

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
execution.

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.



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