Seasoned with a delicious jalapeño atchar glaze, it’s butterflied and so easy to prepare – simply put it on the braai or in the oven for an hour, and get on with the rest of your menu. The big question is, what will you serve with it? Will you go traditional, with some delicious roast potatoes? Or will you go cutting edge with pulled lamb burritos? Either way, you can’t go wrong.
Preheat the oven to 160°C. Roast the lamb according to package instructions. Add halved red onions and garlic to the roasting tray and baste with the pan juices as the meat roasts. For the potatoes, preheat the oven to 200°C. Boil 700 g baby potatoes in salted water until cooked. Drain and place on a roasting tray. Drizzle with 3 T olive oil, season with salt, add 4 crushed garlic cloves, and scatter with 15 g chopped thyme or rosemary. Roast until golden.
Pulled lamb burritos
Make quick pickled onion by placing 2 thinly sliced red onions in a bowl. Toss with 1 T sugar and a pinch of salt, add 2/3 cup red wine vinegar and allow to stand for 20 minutes. Pull any leftover lamb into bite-sized pieces using two forks, then serve with toasted wraps, shredded cabbage, fresh coriander, guacamole, exotic tomatoes and the pickled onion.