Chilli & gar­lic deboned leg of lamb

Fairlady - - BANTING BRAAI -

Serves 6 PREP TIME: 3 hrs (+ marinating and rest­ing) • 1.5kg deboned leg of lamb For the mari­nade • 4 large mild red or green

chill­ies, chopped • 3 cloves gar­lic • 10g fresh mar­jo­ram • 5g fresh rose­mary • 2 tbsp ap­ple cider vine­gar • 3 tbsp ex­tra vir­gin olive oil • hi­malayan salt and black

pep­per To serve • 50g basil pesto • 30g pome­gran­ate ru­bies • char­grilled sweet pep­pers

1. For the mari­nade: Blitz the chill­ies, gar­lic and herbs in a blender, stir in the vine­gar and olive oil, and sea­son well.

2. Place the lamb in a dish and spread the mari­nade over the meat. Al­low to stand for 1 hour or overnight in the fridge.

3. Cook the lamb slowly over medium-to-low coals, turn­ing the meat reg­u­larly un­til done to your lik­ing.

4. Cover the meat and let it rest for 10 minutes be­fore slic­ing.

5. To serve: Driz­zle the lamb with pesto, top with pome­gran­ate ru­bies and serve with char­grilled pep­pers.

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