Post - - RECIPES -

There are many good ways of pre­par­ing lamb for a din­ner party but this method is re­li­able and easy (since it’s served at room tem­per­a­ture) so there’s no last minute flap­ping. This ver­sa­til­ity gives you more time to focus on what you will choose to ac­com­pany it.

De­boned, but­ter­flied leg of lamb (about 2.5 kg)

1 tbs of your favourite rub or grill sea­son­ing

1 tbs veg­etable oil

For the mari­nade

3 stalks of rose­mary finely chopped, 4 gar­lic cloves crushed, ¾ cup le­mon juice, 1 cup olive oil

Pre­pare the mari­nade by com­bin­ing all the in­gre­di­ents. Lay the but­ter­flied leg of lamb in the mari­nade, mak­ing sure the joint gets max­i­mum ex­po­sure to it.

Cover and re­frig­er­ate for 24 hours. Be­fore roast­ing, be sure to take the mar­i­nat­ing lamb out of the mari­nade, al­low­ing it to come to room tem­per­a­ture – a good hour or two.

Pre­heat the oven to 200°C. Heat your largest pan on high heat un­til it is very hot.

While the pan is heat­ing, sea­son the joint gen­er­ously all over with the rub or grill sea­son­ing.

Pour the veg­etable oil into the pan (it should be smokey hot) and us­ing good kitchen tongs, sear the whole leg, fat side down first.

Use the tongs man­fully and be sure to sear the whole leg so that you lose min­i­mal juices dur­ing roast­ing.

Place the seared leg, fat side up, onto a bak­ing pan and roast in the oven for 40 - 45 min­utes.

Al­low the leg to rest for a good while be­fore carv­ing it with a long thin carv­ing knife, into the thinnest slices you can.

Ar­range the meat on a serv­ing plat­ter or on in­di­vid­ual plates.

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