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Braaied brinjals

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Brisket with sweet-and-sour plums

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Masala snoek

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Rump with mustard sauce

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Greek leg of lamb with toum

Braai recipes

Greek leg of lamb with toum

1 Hour

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Greek leg of lamb with toum

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 Hour

Ingredients

For the marinade, mix:

4 T olive oil
1 t ground cumin
1 T coriander seeds
1 T paprika
1 lemon, juiced
6 cloves garlic, crushed
1/2 t salt
1 kg approx. free-range leg of lamb

For the celery-and-apple toum, mix:

2 sticks celery, roughly chopped
2 Granny Smith apples, chopped
15 g Italian parsley, chopped
salt, to taste
2 cloves garlic, minced
2 cups full-cream yoghurt

Method

1. Rub the marinade all over the lamb, then place in a cast-iron pan. Place in a kettle braai over medium coals. Cover and cook for 1 hour. Remove from the heat and rest for 10 minutes, covered loosely with foil.

2. Serve with the toum.

Find more lamb recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana