Leg of Lamb is a go-to for special occasions. Not only does it lend itself to a variety of flavours and cooking techniques, but it will always make your guests feel special and it can easily feed a whole family! Chef Christiaan's recipe adds a few festive flavours to make this the highlight of your meal. Remember that lamb loves Cabernet Sauvignon, so make sure to stock up on plenty of the Leopard's Leap Cabernet Sauvignon or perhaps try this beautiful blend of Cabernet Sauvignon, Merlot and Cinsaut in the 2021 Pardus by Hein Koegelenberg!

BUTTERFLY LEG OF LAMB WITH PORT & MUSTARD RECIPE

Ingredients

2,5k g Leg of Lamb

90 ml Dijon mustard

Marinade

4 Cloves garlic, crushed

20 ml Fresh oregano

5 ml Black pepper

5 ml Coarse salt

45 ml Lemon juice

100 ml Port-style wine

75 ml Olive oil

Water if needed

Method

Combine all marinade ingredients.

Debone lamb and place in marinade. Refrigerate overnight.

Remove lamb and drain off juices. Spread with mustard.

Prepare an indirect fire and fit a foil drip pan between the coals. 

Place lamb in a roast holder in position on the grid above the drip pan. Cover the kettle and cook for about 45 minutes until only just pink inside.

Stand for 5-10 minutes before serving.