How To Roast A Leg Of Lamb South Africa
Preheat the oven to 200 degrees celsius and place.
How to roast a leg of lamb south africa. Baste regularly with own juices. About 2 kg free range leg of lamb 3 t olive oil 12 potatoes peeled and halved 4 cups beef stock 3 cups rose wine 8 bay leaves 20 g. Roast for 45 minutes 1 hour depending on the size with the lid on.
Mix well to form a marinade glaze. Starting with the marinade toast the coriander seeds in a dry pan for several minutes until fragrant. Add a large piece of foil in a roasting pan add the 4 washed rosemary springs cut small notches in the leg and squeeze the garlic cloves in it.
Insert the garlic slices and rosemary sprigs into the incisions and sprinkle the meat with the lemon juice. Allow to stand 20 minutes before carving. Massage the spice marinade into the lamb place in a non metallic dish and.
Place the leg on the. Remove the leg of lamb from the. Place all the marinade ingredients except the olive oil in a spice grinder or mortar and pestle.
Remove the lamb from the fridge at least 1 hour before you want to cook it so that it comes down to room temperature. In a large heavy bottomed pot add the sugar and allow it to caramelise. Preheat oven to 200 c.
Add the lamb roast and sear the lamb uncovered. Pulse or grind until. Pour a little olive oil on the tin foil and rosemary springs.