Roast lamb – cooked until tender, half braised in a garlic lemon flavoured liquid that transforms into a luscious sauce – no mucking around with gravy
Ingredients
500 ml full cream yoghurt
1 fresh coriander — finely chopped
1/2 fresh mint — chopped
15 ml garlic — cloves, chopped
juice and zest of 1 lemo
salt and freshly ground black pepper
10 ml cumin — ground
10 ml mustard — prepared
1 leg of lamb — deboned
salt and freshly ground black pepper
500 g mixed dried fruit
15-20 ml garam masala
2 garlic — cloves, chopped
30-45 ml vinegar — white balsamic
water — boiled
red or white wine (optional)
fresh coriander
Method:
Green sauce
1. Process the ingredients in a food processor.
Roast lamb
2. Butterfly the leg of lamb and rub the sauce over the meaty side. Marinate for at least 4 hours or overnight.
Dried fruit atchar
3. Mix the ingredients and allow to stand overnight so the flavours can develop.
To complete
4. Heat the oven to 160 °C.
5. Put the leg in a roasting pan, meaty side up, and season with salt and pepper. Pour boiling water (or half water/half wine) in the roasting pan so that about a quarter of the leg is in the liquid. Cover with aluminium foil and bake for about 3 hours or until the meat is tender enough that you can use a spoon to break it into chunks.
6. Remove the foil just before serving, increase the oven temperature to 200 °C and roast until the meat is browned.
7. Reduce the pan juices until thickened. Transfer the meat to a serving platter, sprinkle fresh coriander over and serve with the gravy and atchar.
Potato kebabs
Boil 1 kg baby potatoes until soft. Cut 2-3 red onions into wedges and thread the potatoes and onions onto rosemary twigs or kebab skewers. Transfer to a baking sheet greased with olive oil and roast alongside the lamb until lightly browned.
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Letoya Makhene is finally back on social media, and she’s explained why herself and wife, Lebo Keswa took some time off social media.
Just before they went off, the two revealed that an unknown person who wants to ruin their lives is stalking them and they are being careful. Learn more
Source: BBC FOODS
