Roast leg of lamb – Hein van Tonder

Hein van Tonder's Roast Leg of Lamb

Hein van Tonder’s Roast Leg of Lamb

Hein van Tonder and a colleague Francois Pistorius, have just been in France photographing a cook book in a lovely old Chateau, I cant wait to see his work.  A trained accountant, he is a cook with a magical touch, both in front of the stove and behind the camera.

Ingredients
1 leg of lamb – 2 – 2.5kg
2 tsp apple wood smoked salt
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground black pepper
good handful of fresh rosemary on the stalk
2 whole heads of garlic
1 lemon cut in half
Salt and pepper

Instructions
Pre heat the oven to the highest it will go.
Mix the salt, coriander, cumin and pepper and rub the leg of lamb well with the mix
Cut one head of garlic in half sideways and place at the bottom of a large oven dish with sides along with the 2 lemon halves.
Scatter half the rosemary stalks into the pan and place the lamb on top of this bed of aromatics.
Break the cloves of the other head of garlic and scatter these around and on top of the meat along with the rest of the rosemary.
Seal the whole tray tightly with heavy-duty aluminium foil.
Place in the hot oven and leave for 5 minutes and then reduce the temperature to 170C and leave it to roast for 4 hours. Do not open the meat at all during this period.
After 4 hours remove the lamb from the oven and let it rest for 20 minutes while still tightly covered.
Once the meat has been removed from the pan quickly make a gravy.
Skim of the fat, mash a few of the cooked cloves of garlic and heat with the pan juices and some lamb stock.

Michael’s wine recommendation – CLICK HERE

The bearer of the De Waal Flag Top of the Hill 2012

The bearer of the DeWaal Flag
Top of the Hill Pinotage 2012

Hein van Tonder of heinstirred.com photo by Francois Pistorius

Hein van Tonder of heinstirred.com
photo by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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May 28th, 2015|Categories: Recipes|Tags: , , |