Greek-style leg of lamb

YOU Best Recipes: Braai - - Contents -

MARI­NADE

250 ml (1 c) dou­ble cream yo­ghurt 125 ml (½ c) red wine few fresh rose­mary sprigs

MEAT

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

1 hour

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)

4

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.