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
- Using a pairing knife, pierce the lamb in the shape of an ‘X’ and press a garlic clove into each opening.
- Mix together the amasi and spice. Season.
- Rub the lamb with the amasi marinade, season and allow to marinate for 4-6 hours or ideally overnight.
- Preheat oven to 200°C.
- 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.
- 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.
- 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
