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Capetown Lamb |
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Serves: 12 Print this RecipeSOUTH AFRICA Advance Preparation: 3 to 8 hours for marinating the meat This recipe is simplicity itself, and it makes a pleasant switch from the usual lamb with mint sauce. The preparation reflects the ecumenism of the South African kitchen. Asia is represented by the use of ginger, soy sauce, and Chinese mustard. A British influence can be seen in the Worcestershire sauce and brown sugar. Put them together and you get an energizing jolt of flavor-sweet, sour, and spicy-that will give you a whole new perspective on lamb. I like to serve this lamb with equally ecumenical accompaniments: naan (Tandoori-Baked Flat Breads), Persian-Style Steamed Rice, and Pineapple Achar. FOR THE LAMB: 1 leg of lamb, bone-in (6 to 8 pounds), trimmed of any paper skin 6 cloves garlic, cut into thin slivers 6 slices ginger, fresh, thin, cut into thin slivers FOR THE GLAZE: 1/4 cup worcestershire sauce 1/4 cup soy sauce 1/4 cup brown sugar, firmly packed 3 tablespoons dijon style mustard 2 tablespoons mustard, hot Chinese-style, or 1 tablespoon dry mustard 3 tablespoons lemon juice, fresh 3 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon ginger, minced fresh Salt, to taste Black pepper, freshly ground, to taste 1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a nonreactive roasting pan and set aside while you prepare the glaze. 2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature. 3. Pour half the cooled glaze over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours (the longer the better). 4. Set up the grill for indirect grilling, placing a large drip pan in the center, and preheat to medium. 5. When ready to cook, place the lamb on the hot grate over the drip pan and brush with more glaze. Cover the grill and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 160°F for medium. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour. 6. Transfer the lamb to a cutting board and brush one last time with glaze, then let stand for 10 minutes before carving. While the lamb stands, heat any remaining glaze to serve as a sauce with the lamb. Serves 12 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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