Ingredients

Method

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

Ingredients

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