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Slow cooked leg of lamb gozleme served with muhammara

Slow cooked leg of lamb gozleme served with muhammara

Slow cooked leg of lamb gozleme served with muhammara                                   

Serves 8

Slow cooked leg of lamb                                                                   


2.25 kg Leg of lamb                                                    

2 Tblsp Olive oil blend                                                

2 Garlic bulb, unpeeled, cut in half horizontally                                                           

3 Onions, cleaned and quartered                                                        

3 Rosemary springs                                                        

2 cups  Beef stock                                                        

1 Tblsp  Sea salt                                                           

2 tsp Black pepper, freshly cracked                                                                                                        


Preheat the oven to 170 °C.                                                                

Place the garlic bulbs, onions and rosemary springs in a roasting tray and place the leg of lamb on top.                                                             

Sprinkle generously with salt and pepper and rub it in.                                          

Drizzle the leg of lamb with olive oil. Pour the beef stock around the lamb, cover with foil.

Place the roasting tray in the oven and roast for 6 hours.                                      

Remove the foil and roast for another 45 minutes until well browned.                  

Remove from the oven and allow to rest for 25 minutes.                                

After resting the lamb, use a fork to full the lamb off the bone into small pieces.                                                                             

Gozleme dough                                                                     


4.5 cups White bread wheat flour                                                        

2 tsp Sea salt                                                           

1 cup Double thick plain yoghurt                                                     

1 cup Water                                                                                                     


Combine the flour and salt in a large bowl.                                                            

Make a well in the centre and stir in the yoghurt an water.                                     

Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.                                             

Flour your work surface and knead the dough for about 3 minutes until smooth and elastic.

Cover with a damp kitchen towel and allow to rest for 20 minutes.                                         
Divide the dough into 8 equal portions and roll out with a rolling pin to about 30cm x 24cm in size.                                                                       

Place the slow cooked lamb in the center, spread it out to that it covers about 12cm of the center.                                                                    

Fold over the sides so that the lamb meat is completely covered with the dough.             

Repeat this step until all 8 gozlemes are filled.                                                      

You can either cook your gozleme in a frying pan or over the coals.

In a pan: over medium heat, add 20 ml of olive oil blend and cook for about 5 minutes until golden brown and crisp, turn over and cook the other side.

Over the coals. medium heat, carefully arrange on the grid and cook like you would a normal braaibroodjie.

Remove from the heat and cut into quarters.                                                       

Serve with the muhammara, pitted green olives and fresh lemon wedges.                                                                                                             



8 Red peppers                                                   

3 Tblsp  Olive oil                                                          

70 g Walnuts                                                           

2 Red chillies, deseeded and finely chopped                                                  

0.5 tsp  Cumin seeds, toasted                                                 

50 g Breadcrumbs                                                  

3 Tblsp  Pomegranate molasses                                                          

1 Garlic cloves, crushed                                                

Sea salt                                     


Preheat the oven to 220 °C.                                                                 

Place the peppers on a roasting tray and roast until the skin is blackened.           

Remove from the oven and transfer the peppers to a bowl and cover with plastic wrap.  

Allow the peppers to sweat for 15 minutes, then remove the skin.       

Place the cleaned peppers and the rest of the ingredients in a blender and blitz until smooth.

Season to taste.

Enjoy the gozleme with the 2020 Leopard's Leap Family Collection Heritage Blend.

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