COUS­COUS lamb

YOU Best Recipes: Braai - - You Braai | Lamb - ELNA MATTHEUS Pre­to­ria, Gaut­eng

SERVES 6-8 Prepa­ra­tion time: 20 min Cook­ing time: 1½ hours

FILL­ING 1 onion, chopped 15 ml (1 T) oil 5 ml (1 t) gar­lic salt black pep­per 15 ml (1 T) fresh

basil, chopped 250 ml (1 c) cooked

cous­cous or bul­gur 30 ml (2 T) chopped

pi­quanté pep­pers 80 ml (¹⁄₃ c) chopped black olives MEAT 1 deboned shoul­der of lamb, about 1,7 kg salt and pep­per oil BAST­ING SAUCE 1 sprig thyme grated zest of

1 lemon juice of 1-2 lemons 250 ml (1 c) meat

stock 45-60 ml (3-4 T)

onion mar­malade roast pota­toes to

serve

1 Fill­ing Mix to­gether all the ingredients. 2 Meat Sea­son the meat and spoon the fill­ing onto the meaty side (the in­side) of the lamb. Roll up and se­cure with kitchen string. Rub the out­side with oil and sea­son. 3 Sauce Mix to­gether all the ingredients for the bast­ing sauce and heat in a saucepan. 4 Braai the lamb in a ket­tle braai or on a braai grid over hot coals un­til the meat is well sealed. Cover with a lid or alu­minium foil and con­tinue cook­ing higher over slower coals un­til done, about 1½ hours. Baste oc­ca­sion­ally with the sauce. 5 Re­duce the left­over sauce to make a gravy. Slice the meat and serve with the gravy and pota­toes.

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