Although yesterday was on the cool side today we had a lovely promise of summer. Can I ask if winter is over? Well, in Cape Town we tread carefully and don't easily pack away our warm clothes but we do have a braai come rain or sunshine. As you know my husband and I moved to lovely Somerset West with it's lovely mountains, vineyards, tree lined streets and the sea around the corner. Our new home was a renovating challenge and the garden needed tender love and care so we have been planning, building and planting, that's why I have been quiet on the blog. I think having an outside area is just as important as the inside of your home. We enjoy our new outside area not only for entertaining, but we sit outside with a cuppa, have lunch or read a book. I'm posting a selection of braai (barbecue) recipes for you to enjoy.
BUTTERFLIED LEG OF LAMB WITH MINT MARINADE
1.5kg leg of lamb, boned
(Ask your butcher to debone the leg of lamb for you)
45ml (3 tbs) finely chopped mint
125ml (1/2 cup) olive oil
1 onion, finely chopped
30ml (2 tbs) smooth apricot jam
15ml (1 tbs) white vinegar
1. Open out boned leg of lamb, make vertical cuts into thick muscle at 40 mm intervals.
2. Place meat into marinating dish
3. Mix together remaining ingredients and spread over the lamb.
4. Allow to marinate three hours in refrigerator or overnight.
5. Place lamb directly onto grid over moderately hot fire.
6. Braai 20 minutes on each side, basting frequently with marinade.
7. Check for doneness by pressing meat with finger tips. If meat is still "flabby" it is rare, cook a little longer until done.
8. Remove from heat, allow to stand 10 minutes, slice and serve.
Serves six to eight
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