‘United Nations Lamb’ recipe
October 4, 2018
This is the most amazing braaied leg of lamb with Cape Malay salad, peri-peri sauce, gremolata, chermoula, mustard and grilled veggies, and it comes from Reuben Riffel’s cookbook Reuben on Fire.
- Prep: 1 hr
- Cook: 2 hrs
For the Cape Malay salad
For the peri-peri sauce
For the chermoula
For the grilled vegetables
1To make the Cape Malay salad, mix together all the ingredients and keep chilled.
2To make the peri-peri sauce, sweat the onion, chilli and red peppers for 10 to 15 minutes over medium heat. Deglaze with the red wine vinegar, then add the smoked paprika. Simmer for 20 minutes. Blend until smooth. Set aside.
3To make the gremolata, mix together all the ingredients. Set aside.
4To make the chermoula, blend all the ingredients roughly in a blender. Set aside.
5Put the peppers, baby marrow and asparagus directly on the braai over medium-high heat. When they’re nicely chargrilled, chop into chunks and top with crushed almonds.
6Make six cuts in the meat about one centimetre wide and one centimetre deep. In each hole, stick a sprig of thyme, a garlic clove, anchovy fillets or an olive. Rub the meat evenly with pepper, place in a large dish and wrap with clingfilm. Leave to absorb the flavours overnight.
7Rub the meat evenly with half the salt. Season the lamb occasionally with the rest of the salt throughout the cooking process.
8Cook the meat 40cm above medium coals for an hour to hour and 10 minutes. Remove from the heat. Put the lemon leaves and rosemary on the grid and sprinkle lightly with water.
9Place the meat back on the grid and cook for another hour to hour and 10 minutes, basting with the butter. Remove from the heat and leave to rest for 10 minutes.
10Slice and serve family-style with the mustard and sides.