2 ANCHOVY LEG OF LAMB

SERVES 6 Preparation 15 min Cooking 45-60 min 1 x 1,5 kg leg of lamb, deboned 4 garlic cloves, sliced 3-4 sprigs of rosemary 6 anchovies, cut in half salt and pepper 45 ml (3 T) olive oil 1 Make small incisions in the lamb and press a slice of garlic into every second incision. 2 Snip the rosemary into smaller pieces and wrap some anchovy around each piece. Insert into the remaining incisions. Season with salt and pepper and rub with the oil. 3 Braai the leg on an open grill or in a kettle braai over hot coals until the meat is sealed. 4 Cover with the lid or aluminium foil and continue cooking higher above slower coals for 45-60 minutes or until done to your liking. TIP…

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

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