Capetownlambsouthafrica Food

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CAPETOWN LAMB (SOUTH AFRICA)



Capetown Lamb (South Africa) image

Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!

Provided by Rita1652

Categories     Lamb/Sheep

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 17

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
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 tablespoon dry mustard
1/4 cup fresh lemon juice, and zest
1/4 cup olive oil
4 -6 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 cup sliced scallion
red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon cumin seed, toasted
salt & freshly ground black pepper, to taste

Steps:

  • 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.
  • Insert a sliver each of garlic and ginger into each slit.
  • Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
  • 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.
  • the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
  • frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
  • room temperature.
  • Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
  • refrigerator, for 3 to 8 hours.
  • 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.
  • When ready to cook, place the lamb on the hot grate over the drip.
  • pan and brush with more glaze. Cover the grill and cook the lamb.
  • until done to taste, 2 to 2 1/2 hours; an instant-read meat.
  • thermometer inserted in the thickest part of the leg (but not.
  • touching the bone) will register 16Q`F for medium. Brush the leg.
  • with glaze two or three times during cooking. If using a charcoal.
  • grill, add 10 to 12 fresh coals per side every hour.
  • 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.

Nutrition Facts : Calories 534.6, Fat 35.6, SaturatedFat 13.8, Cholesterol 152, Sodium 582.1, Carbohydrate 8.1, Fiber 0.5, Sugar 5.4, Protein 43.4

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