Here is a South African lamb recipe that will absolutely knock your socks off. I have made this many times, and prefer to grill it on indirect heat, rotisserie or pop it in the smoker. The choice is yours...it is originally from Steve Raichlen's Barbeque Bible. This is just my twist on it.

Capetown Lamb
1 Bone-in leg of lamb, trimmed of any fat or silverskin
6 cloves of garlic, slivered
6 slices ginger, slivered
1/4 cup Lea & Perrin's worcestershire
1/4 cup soy sauce
1/4 cup brown sugar, packed
3 Tbsp dijon mustard
2 Tbsp Creole mustard
3 Tbsp freshly squeezed lemon juice
3 Tbsp extra virgin olive oil
3 cloves garlic, minced
1 Tbsp minced ginger
salt
pepper

1. Using a very sharp paring or boning knife, cut 1 inch deep slits 1 inch apart all over the lamb, and insert 1 sliver of garlic and 1 sliver of ginger into each.

2. Place lamb in a large ziplock bag or pan while you prepare the marinade.

3. Combine all remaining ingredients except salt and pepper in a heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar.Cook u ntil thick and syrupy about three minutes.Remove from heat and taste ...season with salt and pepper if desired. Cool to room temperature.

4. Pour half the marinade over the lamb and refrigerate overnight. Refrigerate remaining marinade as well.

Next day, place lamb on rotisserie, indirect grill or smoker with drip pan underneath and cook to 160 F, basting several times. Remove lamb to rest at 160, and heat remaining marinade to serve as sauce.

We'll start with the main ingredients
http://i694.photobucket.com/albums/vv309/Hoser997/020.jpg

We'll peel our ginger, and cut it into slices

http://i694.photobucket.com/albums/vv309/Hoser997/021.jpg

Then we'll cut those slices into slivers and cut our garlic into slivers

http://i694.photobucket.com/albums/vv309/Hoser997/022.jpg

Make cuts 1 inch deep and 1 inch long about every 2 inches, all over the roast

http://i694.photobucket.com/albums/vv309/Hoser997/023.jpg

Place one garlic sliver and one ginger sliver into each cut

http://i694.photobucket.com/albums/vv309/Hoser997/024.jpg

Make the marinade, pour it over the roast in a large ziplock bag and marinate overnight, then get that sucker into the smoker or onto the rotisserie! Cook to 160° basting several times with marinade. Warm leftover marinade while roast is resting

http://i694.photobucket.com/albums/vv309/Hoser997/Chinese%20Chicken/lamb003.jpghttp://i694.photobucket.com/albums/vv309/Hoser997/Chinese%20Chicken/lamb005.jpg

Serve with your choice of sides.

http://i694.photobucket.com/albums/vv309/Hoser997/026.jpg

WOW! .... This looks fantastico!


Nicely Done Hoser

Looks great.. Is that the norm on a leg (160*) I thought like 140 - 145* I have no idea.. I do not cook enough lamb to know any better..:nana2:

:drooling::drooling::drooling: that looks great :thumb:

I'm sure that would be a well done leg,135 to 140 then let it rest for medium would be more for my likeing.Sure sounds like a great recipe...:thumb: and I have a leg in the deep freeze..:thumb:

Interesting recipe and lamb looks great!

I'm with Jim, like my lamb more on the medium side so bout 145 for me.
Love leftovers for smoky lamb stew :thumb:

Looks great.. Is that the norm on a leg (160*) I thought like 140 - 145* I have no idea.. I do not cook enough lamb to know any better..:nana2:

The initial 160° recommendation is from Steve Raichlen's book, and I left it in the recipe in defference to his expertise....I like my rack of lamb almost bleeding....nice and rare, but a bone in leg I take a little higher...if it was a boneless roast I'd probably pull it at about 145° and let it rest.

To be honest, I think the other dinner guests had a little input into the temp as well. What are you going to do...they're nice folks? :whistle:

Nicely done..:thumb:...I like my lamb more rare as well,but do defer when having company etc...

The initial 160° recommendation is from Steve Raichlen's book, and I left it in the recipe in defference to his expertise....I like my rack of lamb almost bleeding....nice and rare, but a bone in leg I take a little higher...if it was a boneless roast I'd probably pull it at about 145° and let it rest.

To be honest, I think the other dinner guests had a little input into the temp as well. What are you going to do...they're nice folks? :whistle:

They're not that nice - 140°. Nice recipe, thanks for posting. :thumb:

Looks really good :thumb:


Weird, as just looking at the ingredients I'd have said asian or chinese origin.
Very uncharacteristic of south african cooking.

That looks great Hoser, Capetians full of Indian and Chinese descendants the pins brought over to work there, a lot of mixed races with verry interesting culinary results, a lot like malaca in Malaysia, great food there to