Ina Paarman, the Queen of the South African Kitchen is a household name in South Africa and you will find her products on shelves in supermarkets all over the world.
Here she offers a lamb dish so perfect with the Landskroon Merlot and says, “Buttermilk is a wonderful tenderizing agent. It will not draw out juices, nor will it alter the flavour of the meat in any way.” She knows of these things.
Butterflied Leg of Lamb with Olive Pesto
1 leg of lamb, boned and opened butterfly-style (ask the butcher to ‘vlek’ the meat)
½ cup (125 ml) buttermilk
Ina Paarman’s Rosemary & Olive Seasoning
2 x 125 ml Ina Paarman’s Olive Pesto
Score the meat 2mm deep all over with a chef’s knife. Coat the leg with buttermilk and leave covered in a glass dish in the fridge overnight. The next day, dry meat with paper towel. Season with Rosemary & Olive Seasoning and rub with olive oil. Squeeze and spread about ½ of the Olive Pesto on both sides of the meat.
Testing the temperature with a meat thermometer. 170°C for lamb, medium.
We prefer to braai the lamb in a kettle braai, or a gas braai with a lid.
Prepare a medium hot fire. Move the coals to the outer perimeters of the braai and place a foil container under the grid in the middle. Place the lamb best side down. Close the lid.
Cook for about 15 minutes until nicely browned. Turn with a pair of tongs. Baste the cooked side with Olive Pesto. When the other side is nicely browned, turn and baste again. Continue turning and basting.
Grill lemon halves on cut sides while the meat is resting.
Use a meat thermometer to test when done. Don’t overcook meat; it must still be slightly pink and juicy. Cooking time varies between 45 – 60 minutes, depending on thickness of joint and intensity of heat.
Sliced lamb ready to serve
Rest under foil for 10 minutes before carving. Carve meat into thin slices
Serve with Olive Pesto and grilled lemon halves on the side. Garnish with fresh rosemary.
Michael’s wine recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.
She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
Click here for Ina’s Website and do subscribe to her monthly newsletter.