2015 Christmas lunch with the guys
This marinade recipe was a conflagration of different recipes, it’s open to alteration, but as it is it makes the lamb super soft and needs just one or two side-dishes to round off a meal.
- 1,5-2kg lamb
- a pack of choice oven-roast vegetables
- small pack of potatoes
- 1,5 cups of wine
- 1,5 cups of olive oil
- 3 tbls crushed pineapple
- 1,5 tbls lemon juice
- 1,5 tbls mustard
- 1 tbls balsamic vinegar
- 3 tsp chopped onion
- 1,5 tsp salt
- 1 tsp cayenne pepper
- 1 tsp chopped ginger
- 1 clove of garlic (Chopped)
(all the fresh spices can be altered according to personal taste; the basic ingredients, along with a mint serving-sauce, were gleaned from one of Jamie Oliver’s leg of lamb recipes, with an added tad of South African flair)
Preparation: (use a baking dish with a grill)
- Prepare the marinade (chop up fresh ingredients and mix everything together) and soak lamb for at least 3 hours, turning the lamb every half-hour.
- peel and boil the potatoes for 25 minutes.
- Preheat the oven to 180 degrees.
- Bake the leg of lamb by itself for 1,5 hours, then quickly remove.
- Put the potatoes and vegetables in the bottom of the dish (pour some of the olive oil and fresh spices over, placing two more garlic cloves between the vegetables); replace the leg of lamb on the grill over the vegetables and bake for another 20-25 minutes.
- Remove the leg of lamb and cover in tinfoil, leaving to stand for 10-15 minutes.
- Bake the vegetables for a few more minutes depending on preference.
- Prepare the mint sauce and get ready to serve.
The mint sauce just adds the extra slightly sour bite to the ginger, sweetish lamb taste. I chose the recipe partly because I wanted to use some of the flourishing mint in the garden.
- 3 tbls chopped mint (about 8 big leaves)
- 3 tbls boiling water
- 3 tbls brown vinegar
- 1 tbls sugar
- pinch of salt
Dried mint is perhaps better than freshly chopped mint in this instance, because you want as much of the mint in each bite with the lamb. Alternatively, just chop the mint really fine and make sure to dish it up with the soupy sauce.