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One-pot buttery orzo with leeks, baby marrows and Parmesan

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Roast leg of lamb

Eid recipes

Roast leg of lamb

1 hours 45 minutes

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Roast leg of lamb

By Saadiyah Hendricks

Serves 8-10

Difficulty Easy

Prep Time 30 minutes, plus 1 hours marinating time

Cooking Time 1 hours 45 minutes

Ingredients

1 t freshly ground black pepper
salt, to taste
1 T garlic
2.4 kg Woolworths free-range leg of lamb
½ cup olive oil
2 t garlic-and-ginger paste 2
1 t leaf masala
½ t ground turmeric
3 bay leaves
1 t crushed chillies
1 T brown sugar
½ cup chutney
1 t lemon pepper

Method

1. Rub the pepper, salt and garlic onto the lamb and set aside to marinate for at least an hour.

2. Heat half the oil in a pan and cook the garlic-and-ginger paste until fragrant. Add the spices and toast until fragrant, then add the sugar, chutney and lemon pepper. Mix well. Pour the marinade over the lamb, ensuring it’s well coated.

3. Heat the remaining olive oil in a large saucepan over a medium heat. Place the lamb in the pan and brown on all sides. Cook for 1½ hours, or until tender. Add water to prevent the lamb from burning. Use a skewer or fork to prick the meat so that the gravy penetrates it.

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Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom