KAROO LAMB ROAST WITH WHOLE APPLES AND MINT
“The richness of roast leg of lamb brings an opulence to a table that is fit for a king. As the mantra goes, low and slow is the way to go. And as the centrepiece of your main course, a roast must be nurtured to perfection. Opt for a large platter that will give all guests around the table access to the dish.”
Preparation: 30 minutes
Cooking: 6 hours
mint 15 g, washed
Maldon salt 2 t
anchovy fillets 6
garlic 2 cloves
paprika 2 t
leg of Karoo lamb on the bone 2.5 kg
black salt 2 T
Granny Smith apples 3
1 Preheat the oven to 140°C.
2 Using a pestle and mortar, grind the mint and Maldon salt until the mint is almost a purée.
3 Add the anchovy, garlic and paprika and make a paste.
4 Place the leg of lamb into a baking tray and rub it with the paste.
5 Place in the oven. After 2 hours take it out and sprinkle the black salt over the meat. Return to the oven and roast for a further 2 hours.
6 Place the apples around the leg of lamb and return to the oven for a further 2 hours – the meat will roast for 6 hours in total.
7 Serve the lamb with the roast caraway carrots (below) and apples.
CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Jan Red Blend 2018
ROAST RAINBOW CARROTS WITH CARAWAY SEEDS
Preparation: 10 minutes
Cooking: 40 minutes
rainbow carrots 600 g
ground coriander 1 t
salt ½ t
butter 2 T, cubed
honey 3 T
caraway seeds 2 T
1 Preheat the oven to 180°C.
2 Clean the carrots and put them in a bowl. Add the coriander and salt.
3 Place the carrots onto a baking tray, dot with the butter and pour over the honey. Sprinkle over the caraway seeds.
4 Roast for 30–40 minutes, turning often. Serve the carrots warm with the lamb and roast apples.
HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Jan White Blend 2018
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