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.

 

Ingredients

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) 

 

Method

1. 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. 
2. Leave to marinade in the fridge for 20 minutes to 2 days depending on how much time you have got. 
3. 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. 
4. While the meat is cooking, make the agave whiskey marinade by mixing equal quantities of the two items. 
5. 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.