MICHELIN MENU
KAROO LAMB ROAST WITH WHOLE APPLES AND MINT
“The richness of roast leg of lamb brings an opulence to a table that is fit for a king. As the mantra goes, low and slow is the way to go. And as the centrepiece of your main course, a roast must be nurtured to perfection. Opt for a large platter that will give all guests around the table access to the dish.”
Serves 8
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 6 hours
mint 15 g, washed
Maldon salt 2 t
anchovy fillets 6
garlic 2 cloves
paprika 2 t
leg of Karoo lamb on the bone 2.5 kg
black salt 2 T
Granny Smith apples 3
Preheat the oven to 140°C. Using a pestle and mortar, grind the mint and Maldon salt until the Add the anchovy, garlic and paprika and make a paste. Place the leg of lamb into a baking tray and rub it with the paste. Place in the oven. After 2 hours take it out and sprinkle the black salt over the meat. Return to the oven and roast for a further 2 hours. Place the apples around the leg of lamb and return to the oven for a further 2 hours – the meat will roast for 6 hours in total. Serve the lamb with the roast caraway carrots (below) and apples.
