Discover the Mouthwatering Joy of Braaied Leg of Lamb

Look at this incredible feast in front of you! What you’re seeing is no ordinary dish – it’s a tantalizing braaied leg of lamb paired with a flavorful Cape Malay salad, fiery peri-peri sauce, zesty gremolata, fragrant chermoula, tangy mustard, and perfectly grilled veggies. And guess what? This culinary masterpiece is taken straight from the pages of Reuben Riffel’s cookbook, Reuben on Fire.

We’re not here to tell you it’s going to be a walk in the park. We’re here to tell you it’ll be worth every step.

In the wise words of Reuben Riffel:

This dish is a blend of Cape Malay, peri-peri (Portuguese/Mozambican), gremolata (Italian), chermoula (North African), and a whole mix of other flavors. It’s like a giant, multicultural feast. Picture a big piece of meat sitting in the center of your family table, disappearing before your eyes. This is what I grew up with—sharing food, not the speedy eating part. But it wasn’t just about the meat. The sides were just as important. Even if you had good meat, the roast wouldn’t be complete without beetroot and mustard, just like sambals are essential to a curry. On Sundays, my mom served the roast with cabbage, tomato salad, and sweet and sour onions. Your plate would be filled with little elements where the juices from the meat and potatoes mingled.

This recipe keeps the lamb’s spices simple, just a touch of brown butter for a nutty flavor. The other ingredients are there to add depth. I love that you get to choose which mouthful combo you want to create. It’s like having an interactive meal with different endings. You are the author of your own appetite.

How to Make the Perfect ‘United Nations Lamb’

Ingredients

• 1 leg of lamb
• 1 handful of thyme
• 15 garlic cloves
• 8 anchovy fillets
• 20 olives
• 4 tablespoons of black pepper
• 4 tablespoons of salt
• 2 handfuls of lemon leaves
• 2 handfuls of rosemary
• ½ cup of melted butter
• Cassis mustard, for serving

For the Salad

• 2 plum tomatoes, cut into wedges
• ½ cucumber, peeled and sliced
• ½ red onion, sliced
• ½ teaspoon of toasted ground cumin
• 1 avocado, cubed
• 3 tablespoons of extra-virgin olive oil
• ½ teaspoon of sea salt

For the Sauce

• 1 onion, sliced
• 15 red chilies, deseeded and chopped
• 4 red peppers
• 100ml of red wine vinegar
• 30g of smoked paprika

For the gremolata

A Burst of Flavors: The Cape Malay Salad Recipe

Sometimes you stumble upon a recipe that surprises you with its unique and tantalizing blend of flavors. Such is the case with the Cape Malay salad. The moment I took my first bite, I knew I had found something special.

The ingredients for this salad are a delightful medley of freshness and zest. Here’s what you’ll need:

Ingredients

• Zest of 2 lemons, grated
• Zest of 2 oranges, grated
• 50g flat-leaf parsley, chopped
• 2 garlic cloves

For the chermoula

• 1 red onion
• 2 garlic cloves
• 150g flat-leaf parsley, chopped
• 90g coriander, chopped
• 1 tbsp ground ginger
• 1 tbsp sweet paprika
• Sea salt
• 150ml extra-virgin olive oil
• Juice of 1 lemon

For the grilled vegetables

• 2 red peppers
• 1 punnet baby marrow
• 1 bunch asparagus
• ¼ cup crushed almonds

Now, let’s dive into the cooking method:

Cooking Method

1. To make the Cape Malay salad, mix together all the ingredients and keep chilled.

This recipe is a celebration of flavors that will leave your taste buds dancing. The vibrant combination of zesty lemon and orange, the earthy freshness of parsley, and the aromatic blend of chermoula spices create an explosion of taste with every bite.

The Cape Malay salad is a perfect side dish for a summer barbecue or a refreshing addition to any meal. It adds a burst of color and flavor to your plate, making every bite a delightful adventure.

If you’re someone who loves exploring new tastes and enjoys the thrill of discovering unique culinary experiences, then this salad is a must-try. Trust me, you won’t be disappointed!

To make the peri-peri sauce, I start by sweating the onion, chilli, and red peppers in a pan over medium heat. This helps to release their flavors. After about 10 to 15 minutes, I add some red wine vinegar to deglaze the pan and give the sauce a tangy kick. Then, I sprinkle in some smoked paprika for that extra smoky flavor. I let everything simmer together for about 20 minutes until the sauce is thick and flavorful.

Next, I make the gremolata by mixing together all the ingredients. This zesty mixture adds a burst of freshness to the dish.

For the chermoula, I take all the ingredients and roughly blend them together. This rich and flavorful sauce is perfect for adding a punch of taste to any grilled dish.

I place the peppers, baby marrow, and asparagus directly on the braai over medium-high heat. As they cook, they develop a delicious charred flavor. Once they are nicely chargrilled, I chop them into bite-sized chunks and sprinkle them with some crushed almonds for an added crunch.

Before cooking the meat, I make six cuts in it, about one centimeter wide and one centimeter deep. In each cut, I insert a sprig of thyme, a clove of garlic, an anchovy fillet, or an olive. This infuses the meat with a variety of flavors. After that, I rub the meat evenly with pepper to enhance the taste. Then, I transfer the meat to a large dish, wrap it tightly with cling film, and let it marinate overnight. This way, it absorbs all the delicious flavors and becomes incredibly tender.

First, let me begin by saying that this recipe for grilled lamb is absolutely mouthwatering! Trust me, you won’t want to miss out on this delicious dish. Now, let’s go over the steps together.

To start, we need to rub the meat evenly with half of the salt. This will help to enhance the flavor of the lamb as it cooks. Throughout the cooking process, make sure to season the lamb occasionally with the remaining salt. This will ensure that each bite is perfectly seasoned and bursting with flavor.

Next, it’s time to cook the meat. You’ll want to set up your grill so that the meat is about 40cm above medium coals. This will create the perfect cooking environment for your lamb. Cook the meat for about an hour to an hour and 10 minutes. You’ll know it’s done when it reaches your desired level of doneness.

Once the lamb is cooked to perfection, remove it from the heat. Now, here’s where things get interesting. Take some lemon leaves and rosemary and place them on the grid. Sprinkle them lightly with water to release their aromatic flavors. Trust me, this will take your grilled lamb to a whole new level of deliciousness.

Now, it’s time to put the meat back on the grid. Cook it for another hour to an hour and 10 minutes, basting it with butter as it cooks. This additional cooking time will give the lamb a beautiful caramelized crust that is simply irresistible.

Once your lamb is done cooking, remove it from the heat and let it rest for 10 minutes. This will allow the juices to redistribute throughout the meat, resulting in a juicy and tender dish. Trust me, this step is crucial for achieving the perfect texture in your grilled lamb.

Finally, it’s time to slice and serve your masterpiece. Invite your loved ones to gather around the table as you present this mouthwatering dish family-style. Don’t forget the mustard and sides! They will complement the flavors of the lamb perfectly.

There you have it – a simple yet stunning recipe for grilled lamb. Whether you’re a seasoned grill master or a beginner in the kitchen, this dish is sure to impress. So don’t hesitate, give it a try and indulge in the deliciousness!



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