Pulled Leg of Lamb
Try this delicious Pulled Leg of Lamb for your next get-together. 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 come in very handy as it gives a lovely subtle spicy taste to the meat and also helps to tenderize the meat. Tip: also try cooking your sweet potato in a Rooibos mixture, it gives a lovely flavour to the mash.
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/4 cup olive oil
- Juice and rind of 1 lemon
- 1 leg of lamb, about 54 oz de-boned
- Salt and pepper
- 4 cups strong Rooibos tea (6 tea bags)
- 1 whole bulb of garlic, halved
- 17 oz baby brinjals, halved
- 3 red onions, quartered
- Mint or coriander leaves for sprinkling on top
- A few dates
- 3—4 sweet potatoes boiled in a Rooibox mixture (one teabag for every 8.45 fl oz of water)
- Preheat the oven to 140°C
- SPICE MIX: Mix all ingredients 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
- MEAT: Season the meat with salt and pepper. 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 until very tender.
- Remove the meat from the pan juices and pull it apart with a fork.
Add the rind and juice of 1 lemon to the pan juices if preferred and reduce by half. Pour over the meat.
- 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.
- Mash the sweet potatoes. Spoon in a bowl.
- 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.