Amanda A-mangia: Lamb for Easter
Here are some suggestions for your Easter lamb on the spit, braai or in the oven.
Butterflied leg of lamb with rosemary
Ingredients
2.5 kg Deboned leg of lamb (ask your butcher to butterfly it for you)
Garlic, crushed
Rosemary
Balsamic vinegar
Black pepper
Sea salt
Instructions
In a bowl mix together garlic, rosemary, balsamic vinegar, sea salt and black pepper.
Place the meat into a shallow roasting tray and spread the marinade over.
Cover and leave in the fridge to marinate for about an hour.
Place meat on the braai and allow to cook for about 10 – 15 minutes on each side. Turn and move the meat continuously.
Lift the lamb off the braai and onto a board and allow to rest for five minutes before carving.
The meat can also be cooked in the oven.
Easter the Greek way
In Greece Easter is the biggest holiday. Lamb is the Easter meal of choice. A whole lamb is roasted on a large spit or souvla. John the Baptist was the first to refer to Jesus as the Lamb of God because His purpose was to take away all our sins. Greeks eat lamb in remembrance of this.
The most delicious traditional Greek marinade is olive oil, lemon juice, garlic, oregano, salt and black pepper which can be injected into the lamb with a marinade injector.
