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Spiced Leg of Lamb Braai Recipe with Honey Glazed & Minted Carrots | Curtis Stone

A Spiced Leg of Lamb Recipe specially designed for the braai by Curtis Stone.

Who knew that cooking a roast leg of lamb was so easy?

The carrot recipe is not just simple but delicious.

More: Lamb Braai Recipes | Curtis Stone Recipes

Spiced Leg of Lamb Recipe with Honey Glazed & Minted Carrots | Curtis Stone

Serving: 4 | Prep: 20 min | Cooking: 40 min


For the Lamb
Olive Oil
Grated Ginger 1.5 tablespoons
Ground Cinnamon 1 teaspoon
Ground Coriander 1 teaspoon
Lemon Zest
Butterflied Leg of Lamb 1 kg
For the Carrots
Carrots 6
Fresh Ginger 2 cm
Ground Cinnamon 1/4 teaspoon
Ground Coriander 1/2 teaspoon
Ground Cumin 1/2 teaspoon
Honey 1 tablespoon
Mint Leaves 1 cup

For the Lamb
1 . Butterfly the lamb if not already done
2 . Grate the ginger
3 . In a bowl mix together the ginger, cinnamon, coriander, salt; lemon zest and olive oil together
4 . Brush over the lamb
5 . Refrigerate for 2 hours
6 . Return to room temperature for 30 – 45 minutes

For the Carrots
1 . Peel & chop the carrots
2 . Chop the ginger


For the Lamb
1 . Cook the lamb on the braai (medium heat) for about 10 – 15 minutes each way, depending on the thickness.
2 . When cooked remove, cover with foil and allow to rest for 10 minutes.

For the Carrots
1 . Sauté the carrots in a little olive oil
2 . Cook until the carrots to begin to colour
3 . Add the ginger
4 . Cook for a couple of minutes
5 . Add the cinnamon, coriander, cumin & toss
6 . Add the honey and cook for 1 more minute
7 . Just before it’s ready add a little chopped mint

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Baz (Staff) (have 378 posts in total)
Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!