1 BUTTERFLIED LEG OF LAMB

YOU food editor Carmen Niehaus says when she and her family are on holiday they buy a whole lamb and have the butcher cut it up. The legs are deboned for braaiing and the shanks are sawn into pieces for making potjies.

SERVES 6 Preparation 20 min Marinating overnight Cooking 45-60 min Standing 10 min MEAT 1 leg of lamb, deboned and butterflied salt and pepper 1 x chutney and tomato sauce marinade (see recipe on page 27) CUCUMBER PICKLE SALAD 2 Israeli cucumbers, thinly sliced 1 large red onion, cut into rings 80 ml (¹/ 2 c) uhite uine vinegar 45 ml (3 T) sugar a little uater salt and pepper 1 Meat Season the leg with salt and pepper. Pour the marinade over the meat and marinate overnight. 2 Remove from the marinade, season with salt and pepper and braai for 45-60 minutes over moderate coals until brown on the outside but still slightly pink inside. Turn and baste often with the marinade. 3 Rest for 10 minutes then carve…

You're reading a preview of

You Best Braai Recipes (Digital) - 1 Issue, 2017 - Special

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.