LAMB POT ROAST
Stuffin’ lovely
Ask your butcher to remove the hip and leg bones from the leg of lamb, but leave the shank to help the meat retain its shape. Then fill the meat with a fragrant stuffing.
Ingredients
(serves 6-8)
1 leg of lamb (±2,5 kg, hip and leg bone removed) 2 teaspoons salt (we used maldon sea salt) lots of freshly ground black pepper
2 onions, quartered
4 carrots, peeled and cut into 3 cm slices
2 cups meat stock
2 bay leaves
2 cans (400 g each) whole tomatoes
FOR THE STUFFING
1 cup panko bread crumbs
½ cup flat-leaf parsley, finely chopped 6 anchovies, finely chopped 2 tablespoons capers 100 g feta, crumbled
3 garlic cloves, finely crushed 2 tablespoons olive oil Here’s how 1Mix together all the stuffing ingredients.
2 Season the lamb all over with salt and pepper. Spoon the stuffing mixture into the cavity where the bone has been removed, reshape the meat around the stuffing, and tie it as tightly as possible to retain the shape.
3 Braai the meat in a flat-bottomed potjie over the coals until it’s nicely golden brown all over. Add the vegetables and braai them with the meat. Take your time – at least 25 minutes – and make sure the meat has turned a lovely brown colour.
4 Stir in the stock, bay leaves, and tomato, cover with the lid, and pot roast the lamb over medium heat for about 2½ hours, until it melts in your mouth.
Drive & Camp says Don’t throw away the bone. Roast it with the lamb for extra flavour in the potjie – Rover will love it!