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.

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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

Nigel Webster, founder of Cut to the Smoke, shares his recipe for Cape Malay lamb bunny chow with roasted veggies

cuttothesmoke.co.uk

Serves 4-6

Oven temp 160°c / gas 3.

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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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.