Sophia Lindop was born in Douglas in the Northern Cape, lamb is part of her as much as the Lebanese cuisine entrenched by one Ouma and the South African cuisine by the other.
Serves 6 – 8
Difficulty – easy
Preparation time – 5 minutes
Cooking time – 3 hours
1,5 kg leg of lamb
1 T freshly ground coffee
1½ t ground coriander
5 cardamom pods
2 t turmeric
Freshly ground black pepper
Salt to season
Preheat oven to 180ºC.
Mix all the spices together and rub the leg of lamb with the coffee and spices. Drizzle with a little olive oil and place in a roasting pan. Cover with foil and place in the preheated oven for 2 hours. After the two hours have expired, remove the foil and place back in the oven for another hour. I prefer to use meat from a slightly older animal and cook it for 3 hours, as it enhances the effect of this exquisite combination of flavours.
Remove from the oven and allow the meat to rest for 20 minutes before carving.
Michael’s wine recommendation – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing two books in the second half of the year, Cape Town Flavours and Traditions and Season’s Bounty, Sophia has forged ahead and prepared a third book which will be published early in the new year.
Click here to go to her Facebook page.
Cape Town Flavours and Traditions and Season’s Bounty are available from book shops. Click here if you would like to buy Sophia Lindop’s books online.