Capetown Lamb (South Africa)

Capetown Lamb (South Africa)

Time: 2 hrs 15 mins


  • 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


  • 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.
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