Here’s how to cook a juicy stunner of a lamb dish very simply! A perfect dish for Christmas or other celebration days that can go in the oven early on the day to sideswipe prep stress later on. The combination of lemon, olive oil, salt and white wine is pretty heavenly and beautifully breaks up the richness of the lamb. Recipe rushed straight to you from popular Cape Town deli Sababa via its recipe book Olami, which means ‘global’: this is for all cultures to celebrate! | Recipe and image courtesy of Olami by Jacana Media.
What you need for around 10 people
1 leg of lamb
2 kg lamb goulash
6 tablespoons olive oil
1–2 whole garlic bulbs
12 whole black peppercorns
6 bay leaves
2 rosemary sprigs
6 baby onions
5 cups vegetable stock
1 tablespoon dried oregano
1 cup white wine
Freshly ground black pepper
What you do
Marinate the lamb with 3 tablespoons of olive oil, 6 garlic cloves, all the whole black peppercorns and bay leaves, juice of 1 lemon, and 1 sprig of rosemary overnight or for at least 3 hours.
Massage all the ingredients into the lamb using your hands, making sure flavour is pressed in lightly.
When you are ready to prepare the dish, preheat the oven to 220°C.
In a roasting tray place all your marinated lamb and add in the baby onion, the rest of the garlic cloves, 2 lemons, juiced and peels placed inside for extra lemon boost, stock, oregano, rosemary, rest of the olive oil, white wine and freshly ground pepper.
Just before placing the lamb in the oven salt the leg of lamb and the other lamb goulash chunks very well.
If your stock water is very salty then adjust the addition of salt, but don’t hesitate to add more salt. Lower the temperature of your oven and roast at 170°C for 3 hours.
Let it cool for at least half an hour before eating.