DEBONED LEG OF LAMB ON THE BRAAI
DEBONED LEG OF LAMB ON THE BRAAI
Collaborated with @kateliquorish to make a succulent Deboned Leg of Lamb on the braai!
What you’ll love: Nothing short of heavenly as the Lamb meets the flames. The smokiness and the char contribute to a flavor profile that elevates the lamb, making each bite a delightful explosion of taste.
What you’ll love: Nothing short of heavenly as the Lamb meets the flames. The smokiness and the char contribute to a flavor profile that elevates the lamb, making each bite a delightful explosion of taste.
Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Wait Time
9 minutes
Total Time
1 hour, 40 minutes
Ingredients
- What you'll need:
- Chalmar Deboned Leg of Lamb
- Zest and Juice of 1 Lemon
- 3 cloves Garlic (Finely sliced)
- Pinch Salt
- 3 Tbsp Olive Oil
- 1tsp Zatar Spice or Dried Origanum
- *Tzatziki:
- 1 cup Double Thick Greek Yoghurt
- 1/3 Cucumber (peeled, seeds removed and grated)
- 1 Garlic Clove (finely chopped)
- Pinch Salt
- 1 TB of Olive Oil
- 1 TB finely chopped dill
- To serve:
- Fresh Lemon wedges
- Tzatziki*
- Salad
- Potatoes of your choice
Instructions
- Method:
- You want to open up the lamb so that it has an even thickness of about 3cm throughout. Butterfly your leg of lamb by making shallow cuts into the thick pieces of the meat and divide them into two pieces horizontally. Do this all over until you have a flat open piece of lamb.
- Squeeze oven the lemon juice, add lemon zest, garlic, salt, olive oil and zatar or origanum, then massage it all into the lamb.
- Cover and leave to marinade for an hour, or in the fridge for up to 24 hours before.
- Ensure you lamb is at room temperature before braaiing.
- Bring your coals to temperature, you want them hot, and you want your grip quite low.
- Your total cooking time for medium will be 24 minutes, if you want the lamb med-well then add on 5 minutes, and if you want it medium-rare braai it for 20 minutes.
- Place your lamb onto the grid and braai for 2 minutes, then turn over and braai for 2 minutes on the other side.
- Turn the lamb and cover with a lid and braai for 5 minutes. Turn, cover and repeat on the other side.
- Do this one more time.
- The lamb should be firm to the touch but not feel tough.
- Remove from the coals and place on a serving dish to rest for a good 10 minutes.
- Slice, squeeze over some fresh lemon and serve.
- Method to make Tzatziki:
- Strain the cucumber in a sieve or gently squeeze it in your hand to remove as much water as possible.
- Put all the ingredients into a large bowl and stir to combine.
- Cover and chill in refrigerator for 30 min before serving.
- Drizzle with a little olive oil and Voila!
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