This is a meat lover’s dream. A really rich, well seasoned lamb hind quarter, slow roasted whole over a charcoal fire, and then served with a sweet sticky and boozy sauce to slather on. The contrasts in this dish are so sublime, the hot-off-the-grill meat, the cool sauce, savoury and sweet, fruity and earthy. If you are having a leisurely barbecue, this is definitely one to try. Not one to be rushed or hurried, you have got to give this one time – to marinade, to roast, to rest – a study in slow living.
1 hindquarter or leg of lamb (bone in)
6 garlic cloves cut into quarters, lengthways
10 green olives, halved
2 sprigs rosemary, separated
Lots of salt and pepper
½ cup agave syrup (or peach marmalade)
½ cup whisky (or brandy)
- Season the leg of lamb very generously with salt and pepper, then using a small sharp knife, prick the meat and stuff garlic, rosemary and olives into alternate holes all through the top and bottom side of the meat.
- Leave to marinade in the fridge for 20 minutes to 2 days depending on how much time you have got.
- To cook, light the grill and let the fire calm down into the white-hot phase. Place your meat on and let it cook slowly to your preferred level of doneness. If you don’t have a barbecue or are not comfortable cooking with fire, then cook in the oven at 175*C. The timing will depend on the size on your meat.
- While the meat is cooking, make the agave whiskey marinade by mixing equal quantities of the two items.
- Once the lamb is cooked, place on a serving platter, and serve the marinade in a jug small glasses for people to pour over the lamb before eating.
This recipe is from Season 1 Episode 3 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.