INGREDIENTS
1 kg leg of lamb, boneless
5 ml salt
2 ml freshly ground black pepper
Marinade
50 ml cooking oil
30 ml brown sugar
7 ml ground ginger
100 ml fruit chutney
50 ml balsamic vinegar
100 ml chopped ginger preserve
To serve:
whole baked sweet potato with
sweet chilli and coriander butter
Method
Butterfly the meat and beat with a mallet to an even thickness.
Mix all the ingredients for the marinade and marinate meat in a glass dish for 2 hours, turning once during marinating time.
Season meat with salt and pepper.
Place on the rack of an oven roasting pan and roast in a preheated oven at 160°C for 20 – 25 minutes per 500g and an additional 20 minutes for medium, or 25 – 30 minutes per 500g and an additional 25 minutes for well done.
Meanwhile, prepare sweet potatoes according to recipe.
Cut meat into thin strips and serve with sweet potatoes and a green salad.
Tip
This dish can also be prepared on a kettle braai. Grill the meat over moderate coals for 45 – 50 minutes or until done to taste.
Variation
Lamb and cottage cheese wrap
Serve leftover lamb in a tortilla wrap with sliced red pepper, rocket leaves and smooth cottage cheese.
Variation
Lamb and cottage cheese wrap
Serve leftover lamb in a tortilla wrap with sliced red pepper, rocket leaves and smooth cottage cheese.
For glaze:
Mix all the ingredients together in a glass container. Set aside.
For meat:
Season the meat with the salt, pepper and lemon juice and place on the rack of an oven roasting pan. Roast in a preheated oven at 160°C according to the oven roasting guidelines (see p 103) until done as preferred. Brush meat regularly with the glaze during the last 30 minutes of cooking time. Allow meat to rest for 10 minutes in oven before carving. Serve with creamy two-cheese potato bake and vegetables of choice.
Variations
Lamb and tomato breakfast toast
Cut the leftover lamb into strips. Heat 30 ml Clover Farmstyle Butter in a heavy-based saucepan. Add half a chopped onion and sauté until translucent. Add 2 chopped ripe tomatoes and 15 ml dried mixed herbs. Add the meat, season to taste and allow to simmer for 5 – 10 minutes or until meat is heated through and onions and tomatoes are soft. Serve on a slice of toast for breakfast.
Variations
Lamb and Emmental baguette
Cut leftover lamb into thin slices. Cut a baguette in half length ways and spread with Clover Butro. Place layers of rocket leaves, sun-dried tomatoes, lamb slices and grated Emmental on one half. Place other half of baguette on top. Divide bread into four and serve with Manhattan Ice Tea, peach flavour, as lunch.
CLOVER INGREDIENTS USED IN THIS RECIPE
