The com­bi­na­tion of lemon, olive oil and salt is godly in my eyes. Add gar­lic, baby onions, bay leaves and white wine, and what more could you want? I find lamb to be quite rich, and the lemon breaks that fat­ti­ness so beau­ti­fully. • 1 leg of lamb • 2kg lamb goulash • 6 tbsp olive oil • 1-2 whole gar­lic bulbs • 12 whole black pep­per­corns • 6 bay leaves • 3 lemons • 2 rose­mary sprigs • 6 baby onions • 5 cups veg­etable stock • 1 tbsp dried oregano • 1 cup white wine • freshly ground black pep­per • salt

1. Mar­i­nate the lamb with 3 tbsp of olive oil, 6 gar­lic cloves, all the whole black pep­per­corns and bay leaves, juice of 1 lemon, and 1 sprig of rose­mary overnight or for at least 3 hours. Mas­sage all the in­gre­di­ents into the meat us­ing your hands, mak­ing sure the flavour is pressed in lightly.

2. When you’re ready to pre­pare the dish, pre­heat the oven to 220°C.

In a roast­ing tray, place all the mar­i­nated lamb and add the baby onion; the rest of the gar­lic cloves; 2 lemons, juiced and peels placed in­side for ex­tra lemon boost; the stock; oregano; rose­mary; rest of the olive oil; white wine; and freshly ground pep­per. Just be­fore plac­ing the lamb in the oven, salt the leg of lamb and the lamb goulash chunks very well. If your stock wa­ter is very salty then ad­just the ad­di­tion of salt, but don’t hes­i­tate to add more salt. Lower the tem­per­a­ture of your oven and roast at 170°C for 3 hours. Let it cool for at least half an hour be­fore eat­ing.

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