Read more: guinea fowl,how to cook,venison,wild bird stew,red wine sauce,fried bream,grilled bream,okavango bream,okavango,botswana,botswana cooking,african cooking,african food,african cuisine,african dishes,pork ribs,how to cook pork,how to cook ribs,how to cook pork ribs,how to cook guinea fowl,how to cook perfect,perfect,tender,spatchcock,spatched,braaied,braai,barbeque,barbecu,barbecued,barbequed,prawns,peri peri prawns,peri peri chicken,mozambique food,mozambique cuisine,air gun hunting,air rifle hunting,gutting Garlic and Rosemary stuffed Leg of Lamb | African Style Cuisine

Monday, 24 December 2012

Garlic and Rosemary stuffed Leg of Lamb

A recent comment on my last blog by Minasek inspired me to try something with Lamb! Thanks for the nudge!

This is not really a new idea, but for those who maybe struggle to get a tender well cooked Lamb roast, this recipe works really well. It can also be a complete meal in one Baking dish. I added Butternut, mushrooms, baby potatoes, Beetroot and aubergine for the last hour and a half. Total cooking time was two and a half hours at 190C/370F
Wash and pat Dry your Leg of Lamb and using a Chefs Knife or a broud blade knife make inscisions all over the top side of the roast. Push the tip of the knife straight down until it reaches the cutting board. Then fill each incision with fresh garlic and Rosemary. I had to use dried Rosemary this weekend because I had no fresh. It worked out fine. You could also use fresh thyme instead of Rosemary. Thyme goes really well with Lamb. Dont ever mix such dominant flavors though..Sprinkle and press fresh ground black pepper and more rosemary over the leg and put it into a large roasting pan.
Then stuff with garlic and Herbs.....
Into the oven for two and a half hours. If it looks like it is burning a bit during the cooking then cover the top of the meat only with a little silver foil. Ovens vary. Add the roast vegetables for the last hour and a half.
Then using the pan juices make your gravy. I skimmed off most of the fat and added a glass of white Chardonnay and thickened it with a little flour paste. Season carefully and don't be afraid to add a dash of Balsamic vinegar or a teaspoon of brown sugar or jam to get a nice tang. I did!




  2. Thank you! Hope you enjoy your roast!

  3. Mmmm.very nice. i liked the roast butternut also that went with the lamb,it went well because of the rosemary.

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