Ingredients

Method

• 2 kg leg of lamb on the bone (or butterflied leg of lamb) about
• ¼ cup extra virgin olive oil
• ¼ cup olive brine
• 4 cloves garlic, finely grated
• 1 lemon, zested and juiced
• 2 T fresh rosemary, finely chopped
• sea salt and freshly ground black pepper, to taste
For the grilled olive tapenade:
• 2 x 180 g sachets Woolworths pitted green Manzanilla olives, drained and brine reserved
• ¼ cup extra virgin olive oil
• 2 cloves garlic, finely grated
• 6 Woolworths marinated white anchovy fillets, finely chopped
• 2 T fresh mint, finely chopped
• 2 T fresh parsley, finely chopped
• ¼ cup red wine vinegar
• sea salt and freshly ground black pepper, to taste
For the garlic chips:
• ¾ cup canola oil
• 6 cloves garlic, thinly sliced

Method

Ingredients

1. Butterfly the lamb and remove the meat from the bone. Keep the shank for another dish. Cut the lamb into large chunks and place in a mixing bowl with the olive oil, olive brine, garlic, lemon zest and juice, rosemary, salt and pepper. Marinate for at least 4 hours, but preferably overnight.

2. To make the grilled olive tapenade, pat dry the olives using kitchen paper. Heat a pan over a high heat, add the olives and char slightly, shaking often so they don’t burn. Remove from the heat.

3. Cool slightly, then chop finely. Place in a bowl with the olive oil, garlic, anchovies, herbs and vinegar. Season to taste, stir and set aside to let the flavours develop. This can also be made a few days in advance.

4. To make the garlic chips, heat the oil in a pan over a medium heat. Add the garlic and stir gently so that it browns evenly. until light golden brown, then remove from the oil and drain on kitchen paper. It will crisp as it cools.

5. Prepare a braai grid over medium-hot coals. Soak bamboo skewers in water for 30 minutes to prevent them from burning, then thread the lamb onto the skewers.

6. Cook the kebabs for 5 minutes on each side, turning 90 degrees each time to ensure even cooking. Remove from the braai and rest for 10 minutes, keeping warm. To serve, arrange on a platter, spoon over the tapenade and sprinkle with the garlic chips.

Cook’s note: The oil used to fry the garlic is perfect for making garlic-flavoured mayonnaise.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant:Unathi Taffa