DEBONED MEXICAN LEG OF LAMB

If you think you can only eat a leg of lamb on a Sunday after roasting it in the oven for hours, think again. Arriba! Arriba!

INGREDIENTS:

1 deboned leg of lamb 3 finely chopped garlic cloves 4 tablespoons tequila or other white alcohol like vodka 3 tablespoons lemon or lime juice 3 tablespoons olive oil 2 teaspoons chilli powder 1 tablespoon paprika 1 teaspoon fine cumin 1 teaspoon oregano salt and pepper

HERE’S HOW:

Cut a few slices through the fat side of the butterflied leg (but not completely through the meat) and place in a braai casserole. Mix all the marinade ingredients together well and dollop it onto the leg. Rub the marinade generously over the leg and inside the slices. Then leave the leg to stand like this for a few hours, but preferably overnight. If it’s not too hot outside, it doesn’t need to be kept in the fridge – remember, any meat should be cooked at room temperature. Make a nice hot fire for good coals. Braai the leg on relatively hot coals for 30-40 minutes, depending on how well-done you like it. I like it to be nice and pink inside. While you’re turning the leg, continuously cover it with the marinade. Remember to let the meat rest for at least 15 minutes before you start carving it. Serve with all the usual delicious Mexican accompaniments, like tortillas, guacamole and salsa.