While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.
1 leg of lamb 1.5 – 2 kg de boned and butterflied
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
1 tsp crushed black pepper
4 tbsp olive oil
Place all the ingredients in a food processor and blend, does not have to be very smooth.
Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave
Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs
When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.
Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.
Photo by Russel Wasserfall