Lamb bunny chow with roasted veggies
Inspired by South African Cape Malay cuisine, this slow-roasted lamb reveals flavours of cumin, coriander and orange peel
Serves 4-6
Oven temp 160°c / gas 3.
- Full-fat yogurt 500g
- Cut to the Smoke Cape Malay seasoning 90g
- Leg of lamb 1
- Salt and pepper to season
- Crusty rolls 4, hollowed out
- In a bowl, combine the yogurt and Cape Malay seasoning.
- Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
- Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
- Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
- Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
- Remove from the oven and drain off any excess oil.
- Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
- Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.
You will need
- Full-fat yogurt 500g
- Cut to the Smoke Cape Malay seasoning 90g
- Leg of lamb 1
- Salt and pepper to season
- Crusty rolls 4, hollowed out
Method
- In a bowl, combine the yogurt and Cape Malay seasoning.
- Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
- Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
- Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
- Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
- Remove from the oven and drain off any excess oil.
- Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
- Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.
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