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Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.
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braai potato salad

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Allspice & Thyme leg of Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes…

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.

Jerk Marinade Lamb Braai Chops

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Ingredients

  • 2 lbs frenched lamb chops
  • 1 lime
  • 3 cloves fresh garlic
  • 1 bunch of thyme
  • 2 Tbsp butter
  • 1 cup BBQ sauce
  • 2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
  • 1 Tbsp ginger paste
  • 1 Tbsp Garlic paste
  • Cooking oil

Directions

Preparation

  1. Begin by squeezing the juice of half of a lime over your lamb chops
  2. Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
  3. Preheat oven to 400°F

Cook Lamb

  1. Heat skillet over medium high heat and add 1 Tbsp of cooking oil
  2. Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
  3. Sear for 60-90 seconds and flip
  4. Reduce heat to medium low and add butter, garlic, and thyme
  5. Baste lamb chops with the infused butter
  6. Remove the lamb to a wire rack while you make the sauce

Make Sauce

  1. Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
  2. Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
  3. Taste as you go and adjust the spice level to your preference
  4. Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well

Finishing

  1. Brush the sauce evenly onto each lamb chop and place skillet into oven
  2. Cook lamb to your desired internal temp, about 100C for medium rare

Tangy Lemon and Herb Lamb Braai

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Ingredients

  • 1 kg (2lbs) lamb ribs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tbsp dried mixed herbs
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 1 tsp pepper

Directions

  1. Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
  2. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge. 
  3. Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
  4. Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons. 
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