1,5kg lamb (Karroo is best).
2 or 6 cloves garlic, 4 hole and 2 chopped coarsely.
4 or more sprigs fresh rosemary.
3 tbsp olive oil.
2 tbsp soy sauce.
Barbecue flavouring to taste.
2tbsp tomato puree.
75ml lemon juice.
200 ml white wine.
Handful chopped mint or 1 tsp mint sauce.
Half a lamb stock cube.
4 carrots and Whatever veggies you have.
One big onion.
Marinate lamb with olive oil, lemon juice, rosemary and garlic
Pat dry, reserving ingredients.
Sprinkle lamb with barbecue flavouring.
Either sear all sides for 15 minutes on a hot wood fire or over
high heat on the STOVE.
Cut small slits in the lamb and push 3 or 4 whole garlic cloves
into the meat.
Place in a roasting pan.
Arrange the rosemary around the lamb, with the garlic, olive oil,
soy, lemon juice, wine and vegtables.
Cover and Place in oven at 120 C for four hours.
When done, leave lamb in the warm pan to draw juices for 20min.
Remove lamb from pan and pass the gravy through a sieve.
Carve the lamb, which should be nice and pink and as tender as
Add the stock cube and chopped mint or mint sauce, stir in and
return the lamb to the gravy in the luke warm oven for 30 minutes.
Serve with nice chrispy roast potatoes and veggies. Ideally
arranged in fanned slices on a warmed serving tray, with potatoes
arranged around lamb.
Serve gravy in a gravy boat.
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Barry Blomkamp Nd. Bsc (UL)
Professional Public Speaker, Trainer and Corporate Entertainer,
Motivational speaker, Guest & Key note speaker, Seminar &
Conference speaker, Team Builder, Comedian, Master of Ceremonies,
For your Strategic Planning sessions, Management or Sales meetings,
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Cape Town, South Africa.