Spice up your lamb cut this holiday season. Shred left overs for sandwiches or wraps.

Ultimate Cape Malay leg of lamb 

Serves 8 

Ingredients

2kg leg of lamb, bone in
10 cloves garlic
2 cups amasi
7 Tbsp Cape Malay spice blend
Salt and milled pepper
3 onions, sliced
500g rainbow carrots, washed
1 whole garlic bulb, halved
Olive oil 
⅓ cup butter 

Method

1. Using a pairing knife, pierce the lamb in the shape of an ‘X’ and press a garlic clove into each opening.
2. Mix together the amasi and spice. Season.
3. Rub the lamb with the amasi marinade, season and allow to marinate for 4-6 hours or ideally overnight.
4. Preheat oven to 200°C.
5. Place the marinated lamb into an ovenproof dish and scatter the onion, carrot and garlic halves around the lamb. Drizzle with olive oil and dot butter around the lamb.
6. Roast uncovered for 30 minutes. Lower heat to 160°C, cover with foil and roast for another 1½ hours or until the meat pulls away from the bone.
7. Serve the lamb with your choice of sides.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

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