Capetown Lamb (South Africa)

Name: Capetown Lamb (South Africa)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by Rita1652

"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!"

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photo by Heydarl

Ready In:: 2hrs 15mins
Ingredients:: 17
Serves:: 12

ingredients

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
Marinade
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

directions

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.

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Reviews

I used the marinade for some lovely lamb chops I had and then proceeded to grill the recipe in the oven. The marinade added many delightful elements to the lamb - each bite being sweet/savoury/tart/spicy. Yummy!

evelynathens
Oh, this was fantastic! I made this for our lunch today & we both loved it. I had the leg of lamb boned & butterflied to speed cooking & make carving easier. Only had time to marinate for an hour. After cooking, I removed the drip tray, drained some of the fat, then put it on the stove & added the reserved marinade. This sauce was the perfect addition to the meal. Served with roast potatoes & steamed veg. Thanks Rita for sharing this keeper. Made for ZWT4

Heydarl