Greek Style Braai’d Lamb

If you’ve got my first book, you’ll know that I’ve already done a Greek style lamb, but I HAVE to give you Marthinus’s recipe. I’ll even admit that it might be better than mine! This is seriously delicious and really easy to make.

You’ll Need:

  • A deboned leg of lamb (about 2.5kg)
  • 500ml Bulgarian Yoghurt
  • 6 cloves of crushed garlic, finely chopped
  • 3 lemons
  • a small handful of rosemary, finely chopped
  • a couple of pinches of smoked paprika
  • salt and cracked black pepper

First up, mix together the yoghurt, garlic, lemons juice, rosemary, smoked paprika, salt and black pepper. Then think of your favourite horror movie character, take a sharp knife and stab some holes into the lamb. Go wash the blood off your hands, then take the yoghurt marinade and rub it all over the leg. Put it in a bowl, cover with cling wrap and go hide the evidence in the fridge for two days. In that time, the cultures in this yoghurt-based marinade will break down the protein, which means that once you’ve cooked the lamb, you will eat the most tender lamb that you’ve ever had in your life.

Two days later, when your friends arrive, start your fire. Once you have medium coals, the lamb is ready for it’s final execution. Braai for about half an hour (or longer if you like your lamb more cooked), basting it every now and then with the leftover marinade. You want the lamb to caramelise on the outside, and be cooked (but still pink) on the inside. Once done, remove off the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will break down the fattiness of the meat.

You’ll Need:

  • four brown anchovies
  • a drizzle of olive oil
  • a clove of garlic
  • a generous squeeze of lemon juice – use about half a lemon

If you have a blender handy (which you would if you were at home…or if you’re a chef) blitz until fine. If you’re more like me, and find yourself in the great outdoors, just wing it and use a mortar and pestle and mung the anchovies, garlic, lemon juice and olive oil.

Carve the lamb, drizzle with the vinaigrette and serve with whatever tickles your fancy.

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