Ingredients

Method

• 2.5–3 kg leg of lamb
• sea salt and freshly ground black pepper, to taste
• 3 rosemary sprigs
• 4 T parsley roughly chopped
• 8 anchovies fillets
• 4 garlic cloves, finely grated
• 2 T capers in wine vinegar
• 180 g Woolworths Manzanilla olives , pitted
• 4 T English or Dijon mustard pitas, toasted, for serving
For the taramasalata:
• 1 ciabatta, crust removed
• 175 g Woolworths smoked cod roe paste
• 3 garlic cloves, thinly sliced
• 2 lemons, juiced
• ¾ cup canola oil
• salt, to taste

Method

Ingredients

1. Score the lamb, then season with salt.

2. Place the rosemary, parsley, anchovies, garlic, capers, olives and mustard in a blender and pulse to form a chunky marinade. Spread the marinade onto the lamb, pushing it into the incisions. Chill, uncovered, for 4 hours, or overnight for the best results.

3. Remove the lamb from the fridge 3 hours before cooking. Prepare a braai with medium coals. Place the lamb on the braai grid over indirect heat and cover with a lid if you’re using a kettle braai. Turn often for the same results if using an open braai.

4. Braai for 30 minutes, then turn over and cook for 1½ hours for medium meat. Once evenly cooked, remove from the braai and cover or place in a large roasting dish with a lid to rest.

5. To make the taramasalata, soak the ciabatta in water until falling apart. Squeeze the bread to remove any excess water, then place a blender with the cod roe paste, garlic (any more than 3 cloves overpowers the sauce) and half the lemon juice.

6. Blend until combined, then slowly start drizzling in the oil with the motor running to make a smooth, thick, pale pink sauce, packed with flavour. Check the seasoning and add salt and the remaining lemon juice if necessary.

7. Slice the lamb and serve with the toasted pitas and taramasalata.

Find more lamb recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones