Deboned leg of lamb with Mediterranean rub
DEBONED LEG OF LAMB WITH MEDITERRANEAN RUB
1,5-2 kg leg of lamb, deboned
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 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)