This is a great lamb recipe that can be done on the braai or in the oven and is a really nice change from the usual garlic and herb flavored lamb. Do it for your next braai, you won’t regret it and serve it with the potato bake. This is enough for 4-6 people.
If you do it on the braai you will want to squeeze a lemon or two over the lamb while cooking but it is really important lo let it rest after removing from the fire before slicing or it will be dry.
I sometimes wrap it in foil for the last 10 minutes or so to keep in all the flavours 🙂
What you need
1 1/2 kg deboned leg of lamb
3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper
Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.
Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.
Place on a rack in an oven at 180 Celsius for 40 minutes.
Braai over medium/low coals until done (also about 40 minutes)
Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.