Our beautiful weather allows us to take full advantage of the holiday season and have some family and friends around for a festive braai. This is the time of year when we splash out a bit and enjoy the more expensive cuts of meat, like a leg of lamb. This recipe gives a tasty crisp crust that can only be achieved on a braai, and tender, succulent meat inside, making for the perfect combination of flavours and textures
1 leg of lamb, deboned (ask your butcher to do this for you, or do it yourself with a sharp knife)
½ cup vegetable oil
1 cup soy sauce
Juice of 1 lemon
¼ cup red wine vinegar
1 teaspoon cayenne pepper
6-8 cloves garlic, finely grated
A thumb size piece of ginger, finely grated
This recipe is best cooked on a braai with a lid, such as a kettle braai. If you don’t have one of these, cover the whole braai with tinfoil. Mix all the marinade ingredients together. Pop the meat into the marinade and refrigerate overnight. Drain the lamb, keeping the juice aside, and cook the lamb on a hot fire until the outside is nicely browned all over. Place the lid on and cook for a further 20 minutes. Let the meat rest for at least 5 minutes. Heat the extra juices and reduce to a thick sauce. Slice the meat and serve with the sauce.
This recipe was supplied by Debbie Miskin.