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Recipe: Greek Leg of Lamb Braaied the South African Way by Jan Braai

Recipe: Greek Leg of Lamb Braaied the South African Way by Jan Braai
September 13, 2018 No comments

Recipe: Greek Leg of Lamb Braaied the South African Way by Jan Braai

The ingredients are pure and basic, designed to bring out the natural lamb flavour. A relatively long braai time allows the meat to develop a great taste. When braaing a leg of lamb over direct heat it should be deboned – and the easiest way to debone a leg of lamb is to ask your butcher to do it.

The next most important thing is to use your meat thermometer.

WHAT YOU NEED (feeds about 6)

1 deboned leg of lamb
5 cloves garlic
1 tot thyme (you can also add some oregano and rosemary if you feel like it)
½ cup olive oil
1 lemon
½ tot ground black pepper
salt
OXO meat thermometer

WHAT TO DO

1. Make sure the meat is more or less the same thickness by laying it out on a chopping board and gently flattening the thicker parts with a meat mallet or any other suitable object (like a cheap bottle of wine).

2. Prepare the marinade: Finely chop the garlic and herbs. Mix this with the olive oil, juice from the lemon and black pepper.
3. Marinate the meat in a covered bowl or plastic bag, in the fridge, for 24–48 hours. I find that it also works well to pour the marinade over the meat and then to roll the meat up and wrap it tightly in cling wrap. In a rush a shorter marinating time is fine, but an overnight session gives the flavours time to develop.
4. Braai over medium-to-hot coals for roughly 30 minutes, with a bigger piece possibly taking 40 minutes. Paint the meat with any leftover marinade and also grind salt over the meat during this time. The idea is to completely seal the outsides and have the inside medium rare to medium. Remove from fire when the thickest part has an internal temperature of 63°C on your meat thermometer.
5. Let the meat rest for 10 minutes before carving it. During this time the juices will settle and the meat will also continue to cook to a point still slightly below medium.

Recipe by Jan Braai

Posted in: RecipesJan Braai