All you need is…
5 tbs olive oil
2 tbs tomato paste
2 tbs fresh origanum (dried works too)
2 tbs water
1 large clove of garlic (or two small), finely chopped
2 tsp dark soya sauce
pinch of black pepper
1.8kg leg of lamb
1 tbs cake flour
To make a baste, mix the oil, tomato paste, origanum, garlic, soya, water and pepper and set aside so the flavours can develop. Now for the braai… This recipe does require a kettle braai with a lid – a Weber or something similar. Pack your coals on either side of the braai. Weber sells nifty halfmoon coal baskets to make this easier.
Place a tin foil dripping tray between the coal baskets and add half a cup of water. All the wonderful juices from the leg will collect in the tray during cooking and form the base of a truly lovely gravy. As soon as your coals are ready, place your leg of lamb on the grid.
Baste it liberally, put the lid on and walk away. Check it from time to time and baste again.
Once done to your liking, remove the leg, cover with tin foil and set aside to ‘rest’ for at least 20 minutes, preferably longer. This ensures that the meat stays super moist.
Pour the juices from the dripping tray into a saucepan. Add a tablespoon of cake flour and cook for a minute while stirring. Stir in a bit of water and any leftover baste and cook for 5 minutes. The flour will gradually thicken the gravy. Finally add any juices from the resting leg of lamb to the gravy, add salt to taste, a bit of black pepper and it’s done.
preparation time 5 minutes
cooking time 80 minutes
Michael’s wine recommendation – CLICK HERE
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