Marinated flat leg of lamb

A LEG of lamb on the coals sounds like tricky work for the person doing the braai, but if your butcher prepares the leg in this way, it is something even a relatively inexperienced cook can safely attempt.

Ask your butcher to debone the leg of lamb for you and let him know how you plan to cook it.

INGREDIENTS:

2 bottles of salad dressing (the Greek variation with a vinegar base is recommended)

A few sprigs of fresh rosemary

1.5kg leg of lamb, deboned

METHOD:

Pour the salad dressing into a large glass or stainless-steel dish and add one sprig of rosemary.

Place the leg of lamb into the dish and marinate in the fridge for a day or two, turning the meat every few hours.

Light a fire and when it is ready, season the leg of lamb with salt, pepper and more rosemary. Place it in a folding braai grid, or use tongs to turn it, and brown it quickly on both sides.

Remove some of the coals to reduce the heat.

Continue braaing the meat, adding more coals if necessary, until it is done to your liking.

Serve in warm pita breads with fresh lettuce, tomato and tzatziki or hummus.

Easy Cooking from Nina's Kitchen by Nina Timm is published by Random House Struik. It retails for R210.