But­ter­flied leg of lamb

YOU Best Recipes: Braai - - Contents -

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.

SERVES6 Prepa­ra­tion

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).


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