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Leg of Lamb

  • Lamb, leg with bones 3.6 kg

HERBED OIL

FOR THE BASTE

  • Olive oil 45 ml
  • Garlic, cloves 3 pc
  • Lemon Zest & juice of 1 Lemon
  • Honey 30 ml
  • Parsley, flat 22 g

FOR DRESSING

  • Olive oil 30 ml
  • Thyme sprigs, fresh 11 pc
  • Sea Salt to season
  • Freshly Ground Black Pepper to season

Golden Braai Meilies

  • Coriander, fresh, chopped for garnish 90 ml
  • Whole Mealies 3kg
  • Butter 250 g

Biltong and Cheese Roosterkoek

  • Pre Baked Rooster Bread x8 pc
  • Cheese, Cheddar 30 g
  • Mozarella (grated) 30 g
  • Sliced Biltong 50g
  • Butter 25 g

Baby Potato and Egg Salad

Chakalaka

Creamed Spinach

Rosemary Jus

  • Rosemary, fresh 10 g
  • Water 500 ml
  1. Leg of Lamb

    • Score the top side of the lamb leg a crisscross pattern at 1cm intervals,1cm deep

  2. HERBED OIL

    • Mix and crush the herb oil ingredients in a bowl.
    • Add meat and leave for at least 3 hours in the fridge.
    • Seal the meat on the prepared braai until golden brown.
    • Put the meat on a foil and wrap. Cook over the braai, covered for ± 20 min.

  3. FOR THE BASTE

    • Combine the baste ingredients. Baste the meat every 10 Minutes, cooking for a further ±20 or until to the preferred doneness.

  4. FOR DRESSING

    • Combine the dressing on a board. Turn the Lamb in it to coat and rest for 5 minutes before serving.
  5. Golden Braai Meilies

    • Mix butter, coriander and Robertson’s Paprika together. Return to the fridge to chill.
    • Pull the skins of the mealies back. Rub the 4 mealies with the extra butterand then braai over medium to hot coals turning Frequently until cooked.
    • Cut the braaied mealies in half.

  6. Biltong and Cheese Roosterkoek

    • Mix together Robertson’s Veggie seasoning and butter.
    • Spread on each side of the bread
    • Mix Robertson’s veggie Seasoning, Mozzarella cheese and Cheddar cheese together.
    • Layer Biltong slices at the bottom, followed by the cheese mixture
    • Sandwich the two halves together.
    • Cook over medium-low coals for 5 minutes on each side or until cheese has melted.
  7. Baby Potato and Egg Salad

    • Cut cooked potatoes into halves and place into a bowl.
    • Add chopped spring onions and Hellmann’s Tangy Mayonnaise and mix well.
    • Add eggs and carefully mix into the potato salad.
  8. Chakalaka

    • In a pot, heat sunflower oil and fry onions until soft and browned.
    • Rajah Medium Curry powder and cook for 2 Minutes
    • Add Green pepper, carrots, cabbage , Knorr Tomato Pronto, Robertson’s Veggie Seasoning and Knorr Aromat, and simmer for 10 minutes.
    • Add Baked Beans and chopped chillies, and simmer for 2 minutes.
  9. Creamed Spinach

    • Blanch the spinach in boiling water and squeeze the water out.
    • In a frying pan, melt butter and fry the onions until soft.
    • Add the Robertson’s Veggie Seasoning.
    • Mix the Knorr Classic White Sauce with 125ml of cold milk to make a paste. Add the remaining milk to the pot with the onions and bring gently to the boil.
    • Add in the Knorr white sauce mix to the pot, stirring continuously. Simmer for 3 minutes. Add in the spinach and mix together.

  10. Rosemary Jus

    • Add Rosemary and allow to simmer for 10 minutes, stirring occasionally, Jus will thicken on standing.
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