Post by Gus65 on Jun 15, 2015 12:31:15 GMT 10
Couldn't wait to use the BBQ's again and there was a little lamb leg roast sitting in the fridge so I consulted the interweb and found this.
www.food.com/recipe/capetown-lamb-south-africa-174130
Made the marinade using worcestershire, soy, brown sugar, dijon mustard, mustard powder, Lemon Juice, olive oil, garlic, ginger, shallots, coriander, cumin seed and some of my dried chilles.
cooked and simmered until thick
then brushed all over the lamb after cutting little slits in it and inserting slivers of ginger and garlic. Some of the marinade was saved to baste with and then use as a sauce.
Left that for about 5 hours to marinate and cooked indirect to temp basting three times during the cook. Remote thermometer said medium but it was a little pink for the wife's liking.
Served with vegies cooked in the kettle alongside the lamb. Remaining marinade was reheated and used as the sauce.
On the to do again list as well. Was very tasty
www.food.com/recipe/capetown-lamb-south-africa-174130
Made the marinade using worcestershire, soy, brown sugar, dijon mustard, mustard powder, Lemon Juice, olive oil, garlic, ginger, shallots, coriander, cumin seed and some of my dried chilles.
cooked and simmered until thick
then brushed all over the lamb after cutting little slits in it and inserting slivers of ginger and garlic. Some of the marinade was saved to baste with and then use as a sauce.
Left that for about 5 hours to marinate and cooked indirect to temp basting three times during the cook. Remote thermometer said medium but it was a little pink for the wife's liking.
Served with vegies cooked in the kettle alongside the lamb. Remaining marinade was reheated and used as the sauce.
On the to do again list as well. Was very tasty
