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A deboned leg of lamb is made for the coals. Enjoy it formally and elegantly at the table or, as in this case, in a “roosterkoek” (soft griddle cake) standing barefoot next to the braai.
INGREDIENTS
- 1 (approx. 1kg) deboned leg of lamb
- 6 garlic cloves, finely chopped
- 1 teaspoon garlic salt
- a few sprigs of thyme, leaves picked
- 1 teaspoon mustard seeds
- 1 cup white wine or olive brine
- juice of 2 lemons
- ¾ cup oil
For the hollandaise sauce (yields about 1 cup)
- ⅔ cup butter
- 4 large egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- small handful of parsley, finely chopped
- salt to taste
For the “roosterkoek” (makes 8-10 cakes)
- 1 kg white bread dough (buy the dough ready-made from the store)
- bread flour for rolling out
METHOD
- Mix all the ingredients and pour over the leg of lamb. Marinate the lamb in the fridge for 2 hours.
- Prepare the “roosterkoek”: roll out the dough to 2 cm thick on a floured surface. Cut into 8-10 pieces and place them apart on a floured baking sheet. Cover with plastic wrap and leave to rise for about 30 minutes until doubled in volume.
- Grill the meat over coals with moderately high heat for 20 minutes or until half cooked. Wrap the lamb in foil and let it rest for 15 minutes (it will continue cooking in the foil).
- Now make the hollandaise sauce: melt the butter in a pan over moderate heat. Beat the egg yolks and mustard together. Add the lemon juice and beat well. Slowly whisk in the melted butter until the mixture comes together. Add the parsley and salt.
- Finally, fry the griddle cakes over moderate coals for 3-5 minutes on each side, or until cooked. They will sound hollow when you tap them.
