Give lamb a try!

With the Rugby World Cup on our doorstep, there’s no better way to enjoy a game with friends than to add a little South African flavour to the mix. One of my favourite “after match” meals is a roast leg of lamb – it’s fairly easy to prepare, you don’t spend much time in the kitchen, and it’s a great way to celebrate victory. So enjoy!

Roast Leg of Lamb

2kg leg of lamb, deboned and tied; 2 cloves garlic, sliced into slivers; 6 sprigs rosemary; PnP salt ; PnP olive oil; 2 tablespoons Nomu Moroccan rub; roasted baby potatoes; baby leaf salad; smoked yogurt (PnP plain yogurt with smoked salt mixed through it)

Chris Black, chef and owner at the Bellevue Cafe and The Aubergine

Preheat the oven to 180°C. Using a sharp knife, slice little holes in the lamb and stuff with garlic, rosemary and a little salt. Drizzle with oil and rub with Nomu spice. Place in a baking tray and roast for 1 hour 20 minutes. Remove and allow to rest for 15 minutes.
Slice lamb and serve with roasted baby potatoes, a dressed green salad, and smoked yoghurt.

Tip: Best served with a glass of Hartenberg Cabernet Sauvignon Shiraz

** Pics by Gameplan Media, recipe by Chris Black, all ingredients available from Pick n Pay Supermarkets and Hypers KZN