Anchovy leg of lamb

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 andbutterfly it.2