Butterflied leg of lamb
YOU food editor Carmen Niehaus says when she and her family are on holiday they buy a whole lamb and have the butcher cut it up. The legs are deboned for braaiing and the shanks are sawn into pieces for making potjies.
20 min Marinating overnight Cooking 45-60 min Standing 10 min
1 leg of lamb, deboned and
butterflied salt and pepper
1 x chutney and tomato sauce
marinade (see recipe on page 27) CUCUMBER PICKLE SALAD
2 Israeli cucumbers, thinly sliced 1 large red onion, cut into rings 80 ml (¹⁄³ c) white wine vinegar 45 ml (3 T) sugar a little water salt and pepper
1 Meat Season the leg with salt and pepper. Pour the marinade over the meat and marinate overnight.
2 Remove from the marinade, season with salt and pepper and braai for 45-60 minutes over moderate coals until brown on the outside but still slightly pink inside. Turn and baste often with the marinade.
3 Rest for 10 minutes then carve into thin slices. Heat the remaining marinade, bring to the boil and serve as a sauce, if preferred.
4 Salad Put the cucumber and onion in a bowl. Mix the rest of the ingredients and pour over the salad.
5 Serve the lamb with the salad and sauce (if using).