Braai time, anytime

You can never go wrong with a braai. Here are some recipes from Angela Day to help spice up your next get-together. Deboned Marinated Lamb

1kg deboned leg of lamb 60ml olive oil grated rind and juice of 2 lemons

5ml chopped garlic

5ml dried thyme

5ml dried oregano

30ml chopped fresh rosemary 10ml Dijon mustard salt and pepper

Put the lamb in a bowl.

Combine the rest of the ingredients in a jug and mix well.

Pour marinade over the lamb, turning the meat to coat evenly.

Cover and refrigerate for an hour, turning halfway. Prepare the braai. Remove the lamb from the marinade and place on the grid over indirect heat.

Close the lid and cook for 30 to 40 minutes.

Remove and cover in foil to rest for 10 minutes before slicing.

Serves 6.