Ingredients and Method
Preparation time: 20 minutes, plus marinating time
Braaiing time: approximately 20 minutes
1 leg of lamb, deboned and butterflied
4 cloves garlic, sliced handful of fresh rosemary or other fresh herbs of your choice
15ml freshly ground black pepper approximately 150ml olive oil
1 lemon, sliced
1 Pierce the lamb with a sharp knife all over. Insert a small slice of garlic and some rosemary into each incision.
2 Crush the remaining garlic, rosemary and the black pepper with a pestle and mortar. Stir in the olive oil, but do not add any salt.
3 Place the lamb in a flat non-metal dish and pour the marinade over the meat.
Top with slices of lemon and set aside to marinate for an hour or two.
4 Salt the meat just before braaiing, then cook over a medium to high heat to seal in the juices. Cook for eight to 10 minutes each side, depending on the thickness of the cut. Remove from the heat and set aside to rest for 10 minutes before carving.
Do not salt the meat until just before braaiing, or it will become dry.