An­chovy leg of lamb

YOU Best Recipes: Braai - - Contents -

SERVES6 Prepa­ra­tion 15 min Cook­ing 45-60 min

1 x 1,5 kg leg of lamb, deboned 4 gar­lic cloves, sliced

3-4 sprigs of rose­mary 6 an­chovies, cut in half salt and pep­per

45 ml (3 T) olive oil

1 Make small in­ci­sions in the lamb and press a slice of gar­lic into ev­ery sec­ond in­ci­sion.

2 Snip the rose­mary into smaller pieces and wrap some an­chovy around each piece. In­sert into the re­main­ing in­ci­sions. Sea­son with salt and pep­per and rub with the oil.

3 Braai the leg on an open grill or in a ket­tle braai over hot coals un­til the meat is sealed.

4 Cover with the lid or alu­minium foil and con­tinue cook­ing higher above slower coals for 45-60 min­utes or un­til done to your lik­ing.

The eas­i­est way to braai a whole leg of lamb over the coals or in a ket­tle braai is to first debone and

but­ter­fly it.

2

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