Name: BUTTERFLIED LAMB WITH ROSEMARY AND PEPPERDEW
Prep time: 30 min
Cook time: 150 min
Ingredients: 6-8 sprigs Rosemary; 1 Leg of Lamb butterflied; Freshly ground salt and pepper; 6 cloves Garlic chopped; 2 Onions cut into chunks; 8 Peperdews chopped; 250 ml Grill Sauce

BUTTERFLIED LAMB WITH ROSEMARY AND PEPPERDEW

fatman

Its time to Fire up the Braai and Enjoy this delicious Butterflied Lamb with Rosemary and Pepperdew

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Prep Time 30

Cook Time 2 30

Course Braai, Main Course

Cuisine South Africa

Equipment

Braai
Tin foil

Ingredients

6-8 sprigs Rosemary
1 Leg of Lamb butterflied
Freshly ground salt and pepper
6 cloves Garlic chopped
2 Onions cut into chunks
8 Peperdews chopped
250 ml Grill Sauce

Instructions

Place the leg of lamb on a flat surface.
Make incisions in the lamb with a knife and push in the onion chunks.
Take off the leaves from the rosemary sprigs and sprinkle onto the inside of the leg.
Chop the pepperdews up and place on to the inside of the lamb with the garlic.
Season with salt and pepper then roll up the leg and tie up at sections.
Place lamb roll on the tin foil and brush with Grill sauce all over.
Fold foil securely around the lamb roll.
Place on medium coals and cook for 2½ to 3 hours turning often.
Serve warm.

Notes

You can use any Grill Sauce to suit your taste, given that it goes with Lamb...

In stead of Pepperdews, you can use Lemon or Chilies.

Enjoy!

Keyword Braai, Lamb, pepperdew, rosemary, sa cuisine

BUTTERFLIED LAMB WITH ROSEMARY AND PEPPERDEW