BUTTERFLIED LAMB WITH ROSEMARY AND PEPPERDEW

 

BUTTERFLIED LAMB WITH ROSEMARY AND PEPPERDEW

fatman
Its time to Fire up the Braai and Enjoy this delicious Butterflied Lamb with Rosemary and Pepperdew
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
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

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