Ingredients

Method

• Lamb, approximately 1.5kg - 1.8kg, deboned and butterflied
For the marinade:
• 4-6 cups Woolworths full-cream maas
• 2 t coriander seeds, toasted and ground
• 2 t cumin seeds, toasted and ground
• 8 garlic cloves, sliced
• 1 lemon, zested
• 3 T olive oil
• 1 T freshly ground black pepper
• 4 sprigs fresh rosemary
For the almond, herb and avocado salad:
• 2 heads Woolworths Crunchita lettuce, torn
• 90 g Woolworths pickled red onion petals
• 2 ripe avocados, scooped
• 50 g roasted almonds, chopped
• 5 g fresh basil, chopped
• 5 g fresh mint, chopped
• 5 g fresh coriander, chopped
• 4 Woolworths ClemenGold mandarins, peeled and segmented
• 100 g Woolworths mixed olives
• Woolworths basil and white balsamic salad dressing, for drizzling
• sea salt and freshly ground black pepper, to taste
For the caramelised sweet potato with maas:
• 1 kg Woolworths Kara orange sweet potatoes
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 1 Cup maas, labneh or sour cream, for serving
• 2 spring onions, chopped
• 10 g fresh coriander, chopped

Method

Ingredients

1. Combine the ingredients for the marinade and rub all over the lamb. Marinate for 24 hours in the fridge. Remove from the fridge 1 hour before cooking to come to room temperature.

2. Braai in a kettle braai at 200°C for 11/2 hours with the lid on; do not flip it or touch it. In the last 20 minutes of cooking time, brush the top of the lamb with olive oil. Insert a small, sharp knife into the thickest part of the lamb and leave it there for 5 seconds. Remove and place the blade against your wrist – if it’s warm, the lamb is cooked. Alternatively, use a meat thermometer (130-135° C for medium rare or 140° C for medium) . Remove the lamb from the braai and allow to rest for 15–20 minutes, then slice to serve.

3. While the lamb is cooking, prepare the sweet potatoes. Wash them and make an incision all the way around their length, but not all the way through. Microwave for about 10 minutes, then pierce with a sharp knife to test whether they’re cooked through. If not, microwave for a further 5 minutes. Spilt the sweet potatoes along the incision and cut in half. Rub with olive oil and season with sea salt. Place flesh side down onto the braai for the last 20 minutes of the lamb’s cooking time and allow to caramelise, turning once for even cooking. Serve with the sour cream, maas or labneh, spring onion and fresh coriander with a drizzle of olive oil.

4. Place all the salad ingredients on a platter and drizzle with the dressing. Serve alongside the lamb, sweet potatoes and maas.

Cook’s note: To make maas labneh, scoop the maas into a clean dish towel or muslin cloth, and squeeze out all of the excess liquid. Place the maas in a colander over a plate in the fridge for 24-48 hours. Season with salt and lemon zest if you like.

Find more braai recipes here. 

Videography and photography: Ant Hoard / @husk_creative