Deboned Leg of Lamb
Prepare a no-fuss family favourite with deboned leg of lamb, roasted on an open flame seasoned with fresh garlic, wild garlic leaves, fresh herbs, coriander seeds, and chilli. This easy recipe can be made at home with all ingredients found at your local store.
We are loving this crowd-pleasing dish perfect for family time from Annie Badenhorst, Head Chef at our estate, Benguela Cove Lagoon Wine Estate.
- 1ea leg of lamb (de-boned); butterflied
- 1 head fresh garlic
- 3 cups wild garlic leaves
- ½ cup fresh italian parsley
- ¼ cup fresh thyme
- 3 tbsp coriander seeds
- 1 tbsp black peppercorns whole
- 2ea medium red chilli
- 3 cup (packed) wild garlic leaves
- 1 cup (packed) fresh italian parsley
- 2 cloves garlic
- ½ cup olive oil
- 1/3 cup red wine vinegar
- ½ tsp cumin - ground
- ½ tsp dried chilli - ground
- ½ tsp salt
Leg of Lamb
- Roughly chiffonade the wild garlic, parsley and chilli
- Bruise and pick the thyme
- In a medium based pan toast coriander seeds and whole black pepper to a medium roast and grind to a medium powder in a mortar and pestle.
- Combine ground spices and fresh ingredients in a large mixing bowl
- Cover the butterflied leg of lamb with the spice mixture in a large deep porcelain dish and allow marinating for 24 hours in the fridge
- Once marinated, cook on open coals to desired the temperature, I like to cook mine to around medium in temperature, about 68°c
- Remove from coals, rest for about 15 minutes, slice and serve
- Combine the wild garlic, parsley, cumin and chilli and vinegar in a large blender.
- Finely grate the fresh garlic and add to the herbs.
- Begin to blend all ingredients on high speed and slowly add the olive oil, you might not need all the olive oil, but we are looking for a well-blended pesto-like consistency.
- Finish off with salt and red wine vinegar to adjust seasoning.
- The chimichurri is now ready to dress the meat