Lemon & Herb Peri-Peri and Rosemary Deboned Leg of Lamb
Why not make a Braai this Christmas?
As South Africans we love to braai, and what better way to enjoy the great weather this festive season? This outdoor Christmas menu includes a deboned leg of lamb, roasted straight over the coals.
This was on our full Alfresco Grilled Christmas Menu:
Lemon & Herb Peri-Peri and Rosemary deboned leg of lamb
Christmas Tree of Charred Brussel sprouts
Cheesy pull-apart bread
Lemon zest rainbow baby carrots
Smashed Parmesan crispy potatoes
Chilli Char-grilled Mielies
Fennel & Citrus Salad with a mustard vinaigrette
Ingredients to make the Lemon & Herb Peri-Peri and Rosemary Leg of Lamb
2 kg Deboned Leg of Lamb
250ml PnP Lemon & Herb Peri-Peri sauce
20g rosemary
Salt and Freshly Ground Pepper to taste
How to prepare the Leg of Lamb
Lay out the deboned leg of lamb and generously season both sides with salt and ground black pepper.
Take the the rosemary leaves off the stork and spread over the lamb.
Empty the bottle of Lemon & Herb Peri-peri over the lamb and then leave to marinate for a minimum of 8 hours.
Take the lamb out the fridge at least 30 minutes before cooking to bring up to room temperature.
Start a fire using a good quality hard wood to get an even layer of hard wood coals at a medium heat.
Cook the lamb on a braai grid until medium rare. If you have an internal meat thermometer, the inside of the thickest part of the meat should be at 54 degrees.
Set the meat aside to rest -covered in tin foil- for a minimum of 10-15 mins before cutting and serving.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
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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).
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