Ingredients for Capetown Lamb South Africa
- Leg Of Lamb
- Garlic Cloves
- Fresh Ginger
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- Brown Sugar
- Dijon Mustard
- Dry Mustard
- Fresh Lemon Juice
- Olive Oil
- Scallion
- 1/2 teaspoon red pepper flakes
- Ground Coriander
- Cumin Seed
- Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Capetown Lamb South Africa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Capetown Lamb South Africa
- Score the lamb leg: Using a sharp knife, make several 1-inch deep slits across the surface of the lamb leg.
- Insert garlic and ginger: Insert a sliver of garlic and a small piece of ginger (about 1/2 inch) into each slit.
- Prepare the marinade: In a small, heavy saucepan, combine 1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons lemon juice, 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon minced ginger, 2 scallions (finely chopped), 1/2 teaspoon red pepper flakes, 1 teaspoon ground coriander, and 1 teaspoon cumin seeds.
- Simmer the marinade: Bring the marinade to a boil over medium heat, stirring constantly until the sugar dissolves. Reduce heat and simmer for 3 minutes, or until thickened, stirring frequently to prevent sticking.
- Season and cool: Remove from heat and season with salt and pepper to taste. Let the marinade cool completely to room temperature.
- Marinate the lamb: Pour half of the cooled marinade over the lamb leg in a non-reactive roasting pan. Brush to coat all sides. Cover and marinate in the refrigerator for at least 3 hours, or up to 8 hours.
- Preheat grill: Preheat your grill to medium heat for indirect grilling. Place a large drip pan in the center to catch drippings.
- Grill the lamb: Place the marinated lamb on the hot grill grate over the drip pan. Brush with more glaze. Cover the grill and cook for 2 to 2 1/2 hours, or until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 160°F (71°C) for medium.
- Baste and add coals (if using charcoal): Brush the lamb with glaze two or three times during cooking. If using a charcoal grill, add 10-12 fresh coals per side every hour.
- Rest and serve: Transfer the lamb to a cutting board. Brush with the remaining marinade and let stand for 10 minutes before carving. Serve with the remaining heated marinade as a sauce.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
21g
Fat
69g
Carbs
2g
