De­boned leg of lamb with Mediter­ranean rub

DE­BONED LEG OF LAMB WITH MEDITER­RANEAN RUB

YOU Best Recipes: Braai - - Contents -

1,5-2 kg leg of lamb, de­boned

RUB

15 ml (1 T) chopped fresh rose­mary

15 ml (1 T) chopped fresh thyme

½ red onion, grated

3-4 gar­lic cloves, crushed

15 ml (1 T) coarse salt

15 ml (1 T) freshly ground black pep­per juice of 1 lemon

30 ml (2 T) olive oil

12 black olives, pit­ted and chopped 8 sun-dried toma­toes in olive oil, chopped TO SERVE

roast pota­toes and whole roast gar­lic

SERVES 6-8 Prepa­ra­tion

15 min Mar­i­nat­ing 1 hour Rest­ing

5 min Braaiing

1 hour

1 Put the leg of lamb in a non-metal dish.

2 Rub Mix the in­gre­di­ents. Rub half the herb mix­ture onto the meat and leave to mar­i­nate for 1 hour.

3 Cover the lamb with a dou­ble layer of foil and braai on a grid high over hot coals for 45 min­utes, turn­ing from time to time. Re­move from the heat and al­low to rest for 5 min­utes. 4 Put the re­main­ing rub on the lamb, lower the grid and braai with­out foil for a fur­ther 15 min­utes un­til browned on the out­side.

5 To serve Slice and serve the lamb with roast pota­toes and whole roast gar­lic.

FRAN­COIS AND NIKKI (AS SEEN ON KOM ONS BRAAI EPISODE 8 ON VIA)

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