Recipe for Butterflied Leg of Lamb made on the braai
1 leg of lamb, boned and opened butterfly-style (ask the butcher to ‘vlek’ the meat)
½ cup (125 ml) buttermilk
Ina Paarman’s Rosemary & Olive Seasoning
2 x 125 ml Ina Paarman’s Olive Pesto
Score the meat 2mm deep all over with a chef’s knife. Coat the leg with buttermilk and leave covered in a glass dish in the fridge overnight. The next day, dry meat with paper towel. Season with Rosemary & Olive Seasoning and rub with olive oil. Squeeze and spread about ½ of the Olive Pesto on both sides of the meat.
Prepare a medium hot fire. Move the coals to the outer perimeters of the braai and place a foil container under the grid in the middle. Place the lamb best side down. Close the lid.
Cook for about 15 minutes until nicely browned. Turn with a pair of tongs. Baste the cooked side with Olive Pesto. When the other side is nicely browned, turn and baste again. Continue turning and basting.
Grill lemon halves on cut sides while the meat is resting.
Use a meat thermometer to test when done (It should be 170C for medium). Don’t overcook meat; it must still be slightly pink and juicy. Cooking time varies between 45 – 60 minutes, depending on thickness of joint and intensity of heat.
Rest under foil for 10 minutes before carving. Carve meat into thin slices
Serve with Olive Pesto and grilled lemon halves on the side. Garnish with fresh rosemary.
By: Ina Paarman