This is a South African entree that will certainly feed a crowd! Perfect for Passover, as well as Easter celebrations.
What You'll Need:
For the Lamb:
1 5 -6 pounds leg of lamb
6 cloves garlic, sliced into thin slivers
6 peeled slivers of fresh ginger
¼ cup Worcestershire sauce
¼ cup soy sauce
2 Tablespoons brown sugar
3 Tablespoons Dijon mustard
1 Tablespoon dry mustard
3 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 Tablespoon fresh minced garlic
1 Tablespoon fresh minced ginger or ginger paste
Sea salt and fresh ground pepper to taste
What to Do:
Using the tip of a sharp pairing knife, make 1-inch slits all over the surface of the lamb. Insert a sliver of both garlic and ginger into each slit. Place lamb in a glass roasting dish and set aside.
In a small heavy sauce pan, add Worcestershire sauce, soy sauce, brown sugar, Dijon and Dry mustard, lemon juice, olive oil, minced garlic and ginger. Bring to boil over medium heat until brown sugar is dissolved. Cook glaze until thick and syrupy about 3 minutes stirring frequently. Remove glaze from heat and add salt and pepper. Let rest to room temperature.
Pour half the cooled glaze over lamb; brushing to be sure lamb is completely covered with glaze. Cover, place lamb and extra glaze in refrigerator and let marinate 3 – 8 hours.
Heat grill and set up for indirect grilling or preheat oven to 350 degrees. If you decide to roast lamb, sear in an oven - proof pan with oil over the stove. Place pan in oven and roast 20 minutes per pound for medium rare. If grilling, sear lamb grill set on high then place on roasting pan and place on grill grate. Only keep middle grill burners on and place grill lid over lamb. Baste with remaining glaze occasionally while grilling and also grill for 20 minutes per pound.
Let lamb rest for 10 minutes before slicing. You can heat remaining glaze and serve with lamb.
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