We do a traditional Easter meal every year and daughter
Clare joins us for dinner. This year, we had a deboned leg of lamb, so it went
into John's amazing marinade the day before. It’s an easy recipe with soy, red
wine, lots of garlic and fresh lavender and/or rosemary. You can see it after the photographs. The lavender adds an unusual and delicious flavour
Getting the coals hot in our ancient Weber
and sunset over the sea with a long, long tanker passing
by
Coals ready, lamb on
we do like pink lamb
Timed to perfection, ready for carving. It does rather look
like a map of Africa!
And the final plate. Lynne made duck fat roast potatoes,
steamed broccoli, carrots, courgettes, minted baby peas and a good gravy. The
wines served were De Wetshof 2017 Bon Vallon Chardonnay, crisp and elegant, which went well with our starter of Chicken liver pâté with almonds and
Amaretto. The best wine for the lamb was the 2011 Saronsberg Shiraz; soft and
supple and spicy
It was a lovely summer evening and we ate on our deck
The Recipe:
Braaied Butterflied Leg of Lamb
Ask the butcher to debone the leg (or do it yourself) so that there are two half legs, joined in the middle, with fat on one side only. Place the meat in a large bowl and prepare a marinade of
Half cup Soy Sauce
1 cup red wine Vinegar, Red Wine or Verjuice
Grated peel and juice of 1 Lemon
6-8 cloves of garlic, finely chopped
Several sprigs of Lavender or Rosemary
Chop the lavender/rosemary leaves, having stripped them off the stalks. Whip the oil and soy sauce and the other ingredients. Pour the marinade over both sides of the meat, and cover the dish. Marinate for ± 12 hours with the cut side down, turning it occasionally to ensure that the marinade penetrates evenly.
Light the fire, and, just before the flames have completely died, put the meat on the grid, cut side down, to sear for 5-10 minutes.
Turn the meat over, and leave it fat side down, with the lid on the Weber, for ± 30 minutes for a small leg and ± 45 minutes for a larger leg. Baste the leg occasionally with the marinade (More frequently over an open fire).
SERVING – (Use a razor-sharp knife)
Cut the meat down the middle into two “fillets” and carve each one from the meat side toward the fat into very thin slices. The thick parts will be rare, becoming more well-done as the meat becomes thinner.
Serve as you would roast beef
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