Make this exquisite South African meat dish at home just like the chef at Pierneef à La Motte Restaurant.
Ingredients
Springbok leg
- 1 Springbok leg, thigh bone removed
- 1 Clove of garlic
- 2 Sprigs rosemary
- 6 Sprigs thyme
- 100 g Pork speck frozen (cut into 5 mm thick strips)
- Sea salt and freshly ground pepper
Instructions
Preparing the Springbok:
- Remove the thigh bone from the leg.
- Finely chop the garlic, rosemary and thyme, scatter this over the inside of the leg and season well with salt and pepper.
- Take a small knife and make small stabs into the leg, stuff these holes with the frozen speck.
- Roll the leg back up and tie with butchers string to form a nice tight leg.
- Tie a thin stainless steel chain around the tendon. You are going to hang the leg over the fire from this.
Marinade
- 100 ml Brandy
- 100 ml Soy
- 50 g Sugar
- 1 tsp Dijon mustard
- 20 ml Water
- 1 Tbsp Salt
- 1 Tbsp Roasted coriander
- Bunch of rosemary
Prepare the marinade
- Toast and crush the coriander, add all the ingredients in a blender and pulse very quickly to mix.
- Use another sprig of rosemary tied to a wooden spoon for brushing the springbok while roasting.
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