Ingredients
- For the Cape Malay salad
- For the peri-peri sauce
- For the chermoula
- For the grilled vegetables
Tick things off as you go.
Directions
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To make the Cape Malay salad, mix together all the ingredients and keep chilled.
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To 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.
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To make the gremolata, mix together all the ingredients. Set aside.
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To make the chermoula, blend all the ingredients roughly in a blender. Set aside.
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Put 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.
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Make 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.
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Rub the meat evenly with half the salt. Season the lamb occasionally with the rest of the salt throughout the cooking process.
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Cook 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.
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Place 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.
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Slice and serve family-style with the mustard and sides.
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Sourced from: Reuben on Fire
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