Greek-style leg of lamb
250 ml (1 c) double cream yoghurt 125 ml (½ c) red wine few fresh rosemary sprigs
1,5-2 kg leg of lamb, deboned BASTING SAUCE
125 ml (½ c) olive oil juice and zest of 1 lemon
SERVES 6-8 Preparation
10 min Marinating 2-3 hours Braaiing
2 rosemary sprigs, chopped 3 garlic cloves, crushed
1 Marinade Mix the ingredients.
2 Meat Pour the marinade over the leg of lamb and marinate for 2-3 hours.
3 Basting sauce Whisk the ingredients together and set aside. 4 Cover the meat with a double layer of foil and braai for about 45 minutes on a grid high over hot coals, brushing with the basting sauce and turning from time to time. Remove the foil, lower the grid and braai for a further 15 minutes or until browned and done to your liking.
CHRIS AND MARIETTE (AS SEEN ON KOM ONS BRAAI EPISODE 2 ON VIA)