TO DRINK: Klein Zalze Gamay Noir is light, earthy and full of berries – a delicious match with herby lamb.
Greek lamb with pomegranate salsa
Ingredients
- 2kg leg of lamb, deboned
- 8 garlic cloves
- 45ml (3 tbsp) dried oregano
- 45ml (3 tbsp) dried thyme
- 2 sprigs fresh rosemary
- zest and juice of 2 lemons
- 125ml (½ cup) olive/avocado oil
- salt and freshly ground black pepper, to taste
- SALSA
- rubies of 2 pomegranates
- 125ml (½ cup) fresh flat-leaf parsley, finely chopped
- 45ml (3 tbsp) fresh mint, chopped
- DRESSING
- 60ml (¼ cup) olive/avocado oil
- 10ml (2 tsp) ground cumin
- 2 garlic cloves, crushed
- 5ml (1 tsp) white wine vinegar
- salt and freshly ground black pepper, to taste
- zest and juice of 1 lemon
Instructions
Place the lamb on a clean surface and with a sharp knife make a few incisions into the meat. Insert the garlic cloves into the slits and set aside.
Mix together the oregano, thyme, rosemary, zest, juice and oil. Season and rub this mixture all over the lamb. Roll the lamb and secure with kitchen string. Leave in the fridge for about 30 minutes.
Prepare the braai to hot. Carefully push a souvla rod (long metal skewer) into the meat and suspend the lamb above the hot coals. Cook, turning constantly, until golden brown and cooked, about 1 hour 30 minutes. Leave to rest for about 15 minutes before carving.
To make the salsa, mix the pomegranate rubies with the herbs.
Mix together the dressing ingredients and pour over the sliced lamb.
Serve hot, sprinkled with the salsa.
ALSO SEE:Rack of lamb with salsa verde baby potatoes and minty yoghurt
Rack of lamb with salsa verde baby potatoes and minty yoghurt
