Whether you’re feeding a crowd or keeping it low-key, it’s all about bold tastes, laid-back vibes, and that smoky magic only a braai can bring.
Spicy Tamarind, honey & sesame marinated deboned leg of lamb
Sweet, sour, salty, spicy … this marinade has it all! Tamarind – a bold, tangy staple in South-East Asian cooking – cuts through the richness of lamb like a dream.
You’ll need for the marinade:
- 3 Tbsp Tamarind paste
- 4 garlic cloves, peeled and crushed
- 1 Tbsp Siracha chilli sauce
- 1 Tbsp honey
- 1 Tbsp Ginger, peeled and grated
- 1/3 cup lemon juice
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 2 Tbsp sesame oil
You’ll need for the lamb:
- 1 deboned, butterflied leg of lamb
- 1 handful of fresh coriander and mint leaves, chopped to serve
To make:
Mix all the marinade ingredients in a bowl or jug. Trim excess fat from the lamb, place in a sealed container, and pour the marinade over to coat. Refrigerate for at least three hours (or overnight), turning occasionally to let the flavours soak in.
When ready to braai, bring the lamb to room temperature. Remove from the marinade, shake off the excess, and season with salt.
Prepare your kettle braai for indirect cooking over medium heat. Place the lamb in the centre, close the lid, and cook for about 45 minutes for medium rare (or longer to your liking). Once done, rest the lamb for 10 minutes.
To serve, slice across the grain, scatter with mint and coriander, and plate with smoky griddled veggies. A soft, juicy Merlot is the perfect match, with just enough fruit and spice to round off the flavours.
Recipe and images by KRAZY KIWI KOOKBOX.
