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Written by 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
| For the Lamb | |||
| Olive Oil | |||
| Grated Ginger | 1.5 | tablespoons | |
| Ground Cinnamon | 1 | teaspoon | |
| Ground Coriander | 1 | teaspoon | |
| Salt | |||
| 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
Cooking:
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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