During Easter, lamb is a favourite ingredient in kitchens all over the world. But there is more to lamb than a dish fit for the Easter table.
Because certain ingredients are so strongly associated with their origin or heritage, their names are protected. Just as only the sparkling wines from the region of Champagne in France can be called Champagne, only the ham and cheese from the Italian town of Parma, can be called Parma Ham and Parmigiano-Reggiano. In the same way, real Cornish pasty is from Cornwall in Britain. Karoo lamb is one of the South African food names that enjoy heritage protection.
This Easter, Leopard’s Leap puts an interesting twist on a South African favourite, braaibroodjies, by using flavourful South African Karoo lamb. Make the most of all the cuts to take you from the braai to the Easter table. All to be enjoyed with proudly-South African Leopard’s Leap wines of course!
Slow Cooked Leg Of Lamb Braaibroodjies
Ingredients
- 2.25 kg Leg of lamb
- 2 Tblsp Olive oil blend
- 2 Garlic bulb, unpeeled, cut in half horizontally
- 3 Onions, cleaned and quartered
- 3 Rosemary springs
- 2 cups Beef stock
- 1 Tblsp Sea salt
- 2 tsp Black pepper, freshly cracked
Method
- Preheat the oven to 170 °C.
- Place the garlic bulbs, onions and rosemary sprigs in a roasting tray and place the leg of lamb on top.
- Sprinkle generously with salt and pepper and rub it in.
- Drizzle the leg of lamb with olive oil. Pour the beef stock around the lamb, cover with foil.
- Place the roasting tray in the oven and roast for 6 hours.
- Remove the foil and roast for another 45 minutes until well browned.
- Remove from the oven and allow to rest for 25 minutes.
- After resting the lamb, use a fork to full the lamb off the bone into small pieces.
Gozleme dough
Ingredients
- 4.5 cups White bread wheat flour
- 2 tsp Sea salt
- 1 cup Double thick plain yoghurt
- 1 cup Water
Instructions
- Combine the flour and salt in a large bowl.
- Make a well in the centre and stir in the yoghurt an water.
- Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
- Flour your work surface and knead the dough for about 3 minutes until smooth and elastic.
- Cover with a damp kitchen towel and allow to rest for 20 minutes.
- Divide the dough into 8 equal portions and roll out with a rolling pin to about 30cm x 24cm in size.
- Place the slow cooked lamb in the center, spread it out to that it covers about 12cm of the center.
- Fold over the sides so that the lamb meat is completely covered with the dough.
- Repeat this step until all 8 gozlemes are filled.
- You can either cook your gozleme in a frying pan or over the coals.
- Over the coals. medium heat, carefully arrange on the grid and cook like you would a normal braaibroodjie.
- Remove from the heat and cut into quarters.
