Saturday, 5 March 2016

Recipe for the day ... Slow-roasted lamb with almonds and coconut


2 kg leg of lamb, deboned
60 ml cooking oil
60 ml melted butter
15 ml paprika
10 ml peri-peri powder
30 ml freshly ground black pepper
45 ml garlic and ginger paste
30 ml lemon juice
salt to taste
Crust
60 ml dried breadcrumbs
60 ml sesame seeds
100 ml medium desiccated coconut
100 ml ground almonds
100 ml finely crushed cornflakes
Crust:
Mix crust ingredients together in a medium bowl and keep aside.
Lamb:
Rinse leg of lamb and pat dry with paper towel. Place in a large bowl. Mix oil and rest of ingredients with 60 ml water to make a paste. Rub paste over meat and marinate for a few hours or overnight.
Preheat oven to 180 °C. Coat an oven roasting pan with non-stick cooking spray.
Place two pieces of foil on top of each other and coat with non-stick cooking spray. Sprinkle the topping mixture on the foil and roll lamb over the foil to coat with crust. Enclose meat completely in foil, seal neatly and place in roasting pan. Place pan in oven for approximately 2 hours.
Remove lamb from oven, open the foil and spoon gravy from meat over top of roast. Return meat uncovered to oven to brown or till cooked through and tender. Rest meat for 15 minutes and then cut into thick slices. Serve with roasted vegetables, savoury rice and a salad of choice.
Serves 8 to 10

Courtesy of Shanaaz Parker

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