I’ve desperately wanted to cook lamb in my Big Green Egg and I’ve also wanted to test out new recipes. For the longest time I have roasted lamb in the same way, slowly over 4 hours in a low oven with loads of garlic and rosemary. Sometimes I add lemon and harissa if I’m in the mood, but the method always remains the same. I needed to expand my repetoire and try something different, so I turned to Franck Dangereux from the Foodbarn who suggested this spicy yoghurt basted recipe. Since he laso has a Big Green Egg, and since we are going through a lot of load shedding, I figured this was a good option.
The deboned leg of lamb comes from the new Butcher Shop & Grill butchery in Mouille Point. They have a full on butchery and deli shop right next to and part of the restaurant. So you can either dine in, or buy your favourite cut of meat and take it home to prepare. Or do both. They literally have it all. From Australian Wagyu beef, to their signature sirloin on the bone, to 40 day aged rib-eye steak and every imaginable braai meat. They make their own range of biltong (which is superb) and dried sausage. Think lamb, chicken a speciality meats and seafood too. You will find it here. Perfect for the Christmas party season.
The Butcher Shop and Grill, which is an institution in Sandton, Johannesburg has finally opened here and I had an assignment to shoot a few dishes, the restaurant, the cellars and the butchery this week. Known for their vast wine collection in Johannesburg, the same applies to the Cape Town branch. You can browse the wine list of take a wander into the cellar and choose a very special and commercially unavailable wine to pair with your meal.
I made my best ever duck fat roasted potatoes to go with the lamb with duck fat that came from the Butcher Shop & Grill deli too. They also sell wine every day until 10pm, so its worth popping in after work to stock up on a few bottles when you buy your meat.
I made roast potatoes and tzatziki using a full fat Greek style yoghurt to go with the lamb. I also love to toast pita breads and make delicious sandwiches packed with salad.
Recipe – Leg of lamb in a spicy yoghurt marinade (serves a lot)
- I large leg of lamb, deboned (mine was around 2.8kgs)
- 500g Greek style / full fat yoghurt
- 2t dried cumin
- 6 cloves garlic, crushed
- 2t smoked paprika
- 1T + 1t grated fresh ginger2 green chillies, deseeded and chopped
- salt and pepper
- Chopped fresh coriander – a handful (Franck had this in his list of ingredients but I left it out)
Mix all the ingredients together and put the marinade into a large sealable plastic bag with the lamb and rub to coat all the meat. Seal and store in the fridge over night.
When you are ready to cook, ensure that the meat has been brought back to room temperature, fire up the Big Green Egg and stabalise the temp to around 150C. Place the meat directly on the grid, fat side down, close and cook for around 3 hours. I turned the meat about half way through. I also gave it a final baste with the left over yoghurt marinade about half an hour before the end of cook.
*cooks tips – the fat stuck to the grid, so the next time I cook lamb on direct heat, I will spray the grid just before with cooking spray. Rendered crispy lamb fat is delicious.
The Butcher Shop & Grill: 125 Beach Road Mouille Point, Cape Town. 021 4340813
I look forward to connecting with you again in the future.