Leopards Tale March 2020March 20, 2020
Easter is upon us people, and it’s not a perfect Easter Sunday lunch without a delicious, juicy roast. Allow us to share with you another traditional, seasonal favourite, Roast Leg Of Lamb.
- Deboned leg of lamb
- A bunch of rosemary
- 30g of barbeque spice
- 2 cloves of garlic – crushed
- 2 tablespoons of Worcestshire sauce
- 2 tablespoons of brown sugar
- Salt and pepper to taste
- 50ml of olive oil
- 50ml of red wine
- Defrost meat overnight in the fridge. In the morning prepare all ingredients and blend well until well combined into a sauce. Poke through the meat and infuse with garlic and rosemary. Marinate and baste the meat until well coated. Roast in the oven at 180 degrees Celsius for 1 hour and 45 minutes until juices run clear. When sliced the meat should be light brown/pink.
Serve with mash, vegetables and a light gravy on the side.
Credit: Leopard Mountain Sous Chef Njabulo