EASTER PULLED LEG OF LAMB

SPICE MIX

5 ml (1 t) turmeric

15 ml (1 T) ground coriander

15 ml (1 T) ground cumin

60 ml (1/4 c) olive oil

Juice and rind of 1 lemon

MEAT

1 leg of lamb, about 1,6 kg de-boned

Salt and pepper

oil

750 ml (3 c) strong Carmien chai rooibos tea (4 bags)

250 ml (1 c) Carmien lemon grass & ginger tea (2 bags)

TO SERVE

1 whole bulb of garlic, halved

500 g baby brinjals, halved

3 red onions, quatered

Mint or coriander leaves for sprinkling on top

Few dates

TO SERVE

3—4 sweet potatoes boiled in Carmien cherry orange tea

Tortillas

1. Lamb and Moroccan flavours are synonymous with Easter. This marinade is really quick and easy to prepare. Moroccan flavours can be very harsh though and this is when rooibos blends with spicy flavours comes in very handy as it gives a lovely subtle spicy taste to the meat and also helps to tenderize the meat. Also try cooking your sweet potato in the cherry orange rooibos. It gives a lovely flavour to the mash.

2. Preheat the oven to 140°C

3. SPICE MIX Mix all ingredient for the spice paste. Make a few incisions all over the meat with a sharp point knife. Rub the spice paste into the meat. Marinade in the fridge for at least 4 hours

4. MEAT: Season the meat with salt and peller. Braai in heated oil in a pan till brown on the outside. Place the meat in a casserole dish, add the tea, cover and bake for about 31/2–4 hours untill very tender.

5. Remove the meat from the pan juices and pull apart with a fork.

6. Add the rind and juice of 1 lemon to the pan juices if preferred and reduce by half. Pour over the meat.

7. VEGETABLES Place the garlic, brinjals, and onions on a separate baking sheet, sprinkle with salt and pepper and oil and bake for about 40 minutes till done.

8. Mash the sweet potatoes. Spoon in a bowl.

9. Place the meat on a large serving platter and scatter some mint or coriander leaves on top. Serve with oven-roasted veggies, sweet potato mash, dates, tortillas and gravy.

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