Ingredients
- 1 large leg of lamb (about 3kg)
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8 small cloves garlic, peeled
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Salt and freshly ground black pepper to taste
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60ml (¼ cup) oil
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4 onions, quartered
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1 sprig fresh rosemary (optional)
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3 carrots, peeled and halved
Method
Using a sharp knife, make 2cm deep incisions into the leg of lamb at different points all over the joint.
Take the peeled garlic and push one piece of garlic into each hole until all the holes are filled.
Next, season the lamb with salt and freshly ground black pepper.
In a large pot, heat the oil until very hot, then place the leg of lamb in the pot with the onions, rosemary sprig and carrots.
Brown the meat on all sides, and the veggies as well, which will ensure a deep, rich flavour.
Add 750ml (3 cups) hot water to the pot and bring up to a boil. Turn the heat down to medium, close the pot with the lid and allow to cook slowly.
After an hour the water will have almost cooked away, so add another 500ml (2 cups) hot water and cook for another 3 hours.
Take the meat out of the pot, transfer it to a heatproof dish and cover with foil to allow the meat to rest.
Strain the leftover juices into a smaller pot, place on the hot stove, add 15ml cake flour and stir until the gravy has thickened and is glossy and yummy.
Or add 45ml Bisto gravy granules mixed with a little water.
You can even stir in 5ml granulated coffee – yes, it’s yummy!
Cut the meat into slices and immediately pour half the gravy over the meat to keep it moist.
Cover the meat with foil until ready to serve.
Pour the rest of the gravy into a gravy bowl and serve hot with roasted vegetables and sweet yellow rice.
TIP: Leg of lamb is expensive so keep it simple and let the delicious meat flavour come out by using these basic aromatic ingredients. Do not overdo it with too many spices.
Cape, Curry and Koesisters