Caveman Style Open Fire Lamb Roast Recipe
Caveman Style Open Fire Lamb Roast Recipe with Tzatziki, Beetroot and Fig Preserve, burnt Honey Carrots and Dukkah…
I have made many lamb roasts over the years, but this the first time I hung it above an open flame! Slowly roasting this leg of lamb over an open flame, resulted in very tender meat, infused with the smoky aromas of the fire.
See the recipe below to try this at home.
How to roast a leg of lamb above the fire (caveman style)
Ingredients
(for 4 servings)
1.2kg Lamb leg
1 cucumber (grated, and water pressed out)
1 cup Greek yoghurt
4 baby marrows sliced with a cheese slicer
6 carrots cut in half and peeled
2 Tbsp honey
4 Tbsp Egyptian dukkah
4 Tbsp Crafted collection beetroot and fig preserve
olive oil
salt and pepper to taste
Don't forget to take a picture of your dish and tag me on instagram!
Preparation
Dice 4 small onions and brown in a pan with olive oil.
Add the Cape Malay spice mix and fry for a further 5 minutes until aromatics are released.
Add the fresh garlic, ginger, chilli and turmeric and fry for 5 minutes.
Add two tins of coconut cream and slow cook for 20-25 minutes. The lentils must still be slightly firm when you take it off the heat as overcooking them will make a porridge like texture.
In a cast iron pan, on high heat, fry the prawns for 2 minutes per side.
Slice one onion into thin rings and slice limes in half for serving.
Plate your Dahl, place a prawn, onion and lime on top.
Optionally serve with coriander and flatbread.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
Sign up to the newsletter below to be kept up to date with events, new recipes and reviews, or contact Shawn to chat about recipe creation, restaurant takeovers and public speaking events.
