Capetown Lamb (South Africa)
eri
07:16
< 4 hours
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African
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Barbecue
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Equipment
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Grilling
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Lamb/sheep
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Main dish
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Meat
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Seasonal
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South african
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Spicy
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Summer
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Sweet
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Taste/mood
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Time to make
Edit
Capetown Lamb (South Africa)
Time: 2 hrs 15 mins
Ingredients
- 1 (6 -8 lb) bone-in leg of lamb, trimmed of any papery skin
- 6 garlic cloves, cut into thin slivers
- 6 slices fresh ginger, thin slices, cut Into thin slivers
Directions
- 1 Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
- 2 Insert a sliver each of garlic and ginger into each slit.
- 3 Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
- 4 Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
- 5 the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
- 6 frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
- 7 room temperature.
- 8 Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
- 9 refrigerator, for 3 to 8 hours.
- 10 Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
- 11 When ready to cook, place the lamb on the hot grate over the drip.
- 12 pan and brush with more glaze. Cover the grill and cook the lamb.
- 13 until done to taste, 2 to 2 1/2 hours; an instant-read meat.
- 14 thermometer inserted in the thickest part of the leg (but not.
- 15 touching the bone) will register 16Q`F for medium. Brush the leg.
- 16 with glaze two or three times during cooking. If using a charcoal.
- 17 grill, add 10 to 12 fresh coals per side every hour.
- 18 Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.